Kashmiri Lamb Rogan Josh with Basmati Rice

Rinse the basmati rice until the water runs clear. Cook in 1.5 cups of water until tender and fluffy.

In a heavy-bottomed pan, sear the lamb pieces over medium-high heat until deeply browned. Remove and set aside.

Add the diced red onion to the same pan and sauté until soft and translucent. Stir in the grated ginger and spices (garam masala, cumin), blooming them for 30 seconds until fragrant.

Add the cauliflower florets and return the lamb to the pan. Add a splash of water, cover, and braise on low heat for 35-40 minutes until the lamb is meltingly tender and the cauliflower has absorbed the spiced aromatics.

Uncover, increase heat slightly to reduce any excess liquid into a thick, clinging sauce.

Plating: Serve a generous portion of the lamb and cauliflower over the steaming basmati rice. Garnish with a pinch of fresh coriander if available.