Kashmiri Lamb Rogan Josh with Saffron Basmati

In a large bowl, combine the lamb cubes, yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric, garam masala, and 1/2 teaspoon of salt. Mix well to coat the lamb, then cover and marinate in the refrigerator for at least 30 minutes.

Rinse the basmati rice under cold water until the water runs clear. Soak the saffron threads in 2 tablespoons of warm water.

Heat 1 tablespoon of ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated lamb and brown on all sides for 5-7 minutes. Remove the lamb and set aside.

Reduce heat to medium. Add the remaining 1 tablespoon of ghee to the pot. If needed, add a splash of water to deglaze the pot, scraping up any browned bits. Return the lamb to the pot.

Add 1 cup of water to the lamb, bring to a simmer, then cover and cook on low heat for 60-75 minutes, or until the lamb is tender. Stir occasionally to prevent sticking.

While the lamb cooks, prepare the saffron rice. In a separate saucepan, combine the rinsed basmati rice with 1.5 cups of water and the saffron threads with their soaking liquid. Add 1/2 teaspoon of salt.

Bring the rice to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 12-15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Once the lamb is tender, check seasoning and adjust salt if necessary. Serve the Indian Lamb Rogan Josh hot, garnished with fresh cilantro if desired, alongside the fragrant Saffron Rice.