Rogan Josh

Leg of lamb - cut into 1 inch cubes. Whisk the yogurt, add saffron, salt & half the ginger garlic paste & mix with lamb. Soak the almonds in lukewarm water overnight and blend into a paste. Add almond paste to lamb & keep in marinade for 2 hours.

Pound the whole spices in a mortar - pestle.

Peel & slice the onions thin.

Wash & blend the tomatoes in a blender into a paste.

Wash & finely chop the coriander leaves, wash & scrape the ginger and cut into julienne.

Heat the oil in a heavy bottom pan, add the pounded spices, and stir till spices start to crackle.

Add the sliced onions, stir & cook till golden brown. Add the lamb with the marinade, stir & cook till meat is browned & 3/4 cooked.

Add the dry spices & cook for 5 minutes. Then add the tomato paste & stir till lamb is cooked.

* When the lamb is added, lamb will shed the excess of moisture & will cook in its own stock, if there isn't much liquid in the pan, some water or lamb stock can be added. Once the meat is browned, it will tend to get stuck at the bottom of the pan, so constant stirring is of vital importance for the characteristic development of the flavors.

Serve it in bowl, garnished with coriander & ginger julienne. Roganjosh can be served with saffron rice or an Indian bread.