Ingredients

• 3 lbs bone-in lamb shoulder, cut into 2-inch pieces
• 2 tbsp LXV Jaipur Nights blend, divided
• 1 1/2 tsp fine sea salt, plus more to taste
• 3 tbsp ghee or grapeseed oil
• 2 tsp fennel seeds, lightly crushed
• 1 tbsp ginger paste (no garlic — the Kashmiri way)
• 1 cup full-fat Greek yogurt, whisked smooth with 1 tbsp flour to stop it splitting
• 2 tsp Kashmiri chili powder
• 1/2 cup of the red wine you are serving
• 1 1/2 cups lamb or chicken stock
• 1 tsp dried rose petals, plus more to finish
• 1/2 tsp aged black cardamom seeds, ground
• Steamed rice or hot naan, and a spoon of thick yogurt, to serve

Method

1. Toss the lamb with 1 tbsp of the LXV Jaipur Nights blend and the salt. Let it sit at room temperature 30 minutes while you prep everything else.
2. Heat the ghee in a Dutch oven over medium-high. Brown the lamb hard in three batches, 4-5 minutes per batch — crowd the pan and you steam it. Set the browned lamb aside.
3. Drop the heat to medium. Add the fennel seeds and ginger paste and fry 45 seconds until fragrant.
4. Pull the pan off the heat for 20 seconds, then whisk in the yogurt a spoonful at a time, stirring constantly. Return to low heat and cook 3-4 minutes until the yogurt tightens and the fat separates.
5. Stir in the Kashmiri chili and the remaining 1 tbsp Jaipur Nights. Toast 30 seconds — the cocoa and espresso in the blend will smell like a dark chocolate bar at this point.
6. Deglaze with the wine, scraping the fond up off the bottom, and reduce by half.
7. Return the lamb and any resting juices to the pot, add the stock, and bring to a bare simmer. Cover and cook 90 minutes, turning the pieces once at the halfway mark, until the meat gives to a spoon but still holds its shape.
8. Uncover, add the rose petals and ground black cardamom, and simmer 15-20 minutes more until the sauce coats the back of a spoon and a slick of red-tinted fat rises to the surface. That fat is the "rogan" — do not skim it.
9. Rest 10 minutes, scatter with a few more rose petals, and serve with rice or naan and a spoon of cold yogurt.

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