For the marinade, add canola oil, mustard oil, dry fenugreek leaves, cinnamon sticks, mace flowers, cardamom pods, bay leaves, crushed nutmeg, cloves, onion, garlic, and ginger to a food processor. Blitz until the mixture becomes a paste. Add paste to yogurt and stir. Cover the lamb with the mixture, then refrigerate for 2 hours, until the lamb gets tender.
Step 2
For the rogan josh sauce, heat oil in a large saucepan over medium heat, then add onion and saut until golden brown. Add chopped tomatoes slowly, stirring as you do. Cook for 15 minutes. Add the coriander, red chili, ground peppercorns, chili powder, saffron, rose essence, garam masala, salt, coriander cumin powder and stir together, then cook for another 10 minutes.
Step 3
For the lamb, add lamb to the saucepan with the rogan josh sauce then saut for 10 minutes over medium heat. Add the tomato pure and stir. Add the warm water, cover with a lid, and simmer for 40-50 minutes, until cooked through.
Step 4
Serve garnished with fresh coriander leaves and julienned ginger.