Warm the oil or ghee in a heavy pot and sauté the sliced onion until soft; remove and set aside.

Add the lamb to the pot and sear it until the edges colour slightly, releasing its aroma.

Stir in the chilli powder, fennel, ginger, cloves, cardamom, cinnamon, and bay leaf, coating the meat in the spices.

Reduce the heat and add the yoghurt slowly, stirring continuously to prevent it from curdling.

Return the onions to the pot, add a little water or stock, and simmer gently for one to one and a half hours until the lamb softens and the gravy deepens in colour.

Adjust seasoning and cook uncovered for a few minutes more, allowing the oil to rise to the surface — the final sign of a well-made Rogan Josh.

Serve with warm rice or soft naan.