Bone-in lamb shoulder slow-braised for nearly two hours with yogurt, ginger, garlic, Kashmiri chili, fennel, and whole spices. Finished with a tempering of ghee and Kashmiri chili — the "rogan" (red oil) that gives the dish its name. Halal, naturally gluten-free. $22.95. Pair with lachha paratha or basmati rice.