Lamb Rogan Josh

Heat oil in a pan and lightly sauté whole spices. Add onion paste and cook until smooth and lightly browned. Stir in ginger-garlic paste followed by tomato puree and cook until thick. Add red chilli powder, salt, and Rajesh Meat Masala, blending well to form a deep, aromatic gravy. Add lamb pieces and mix until evenly coated. Pour in water and simmer on low heat until the lamb is tender and the oil rises to the surface. Finish with a spoon of ghee and serve with naan or steamed rice.