Rogan Josh

Title: ROGAN JOSH

Categories: Main dish

Yield: 6 servings

2 1 cubes of ginger chopped

8 Cloves of garlic

1 1/2 c Beef broth

10 T Vegetable oil

2 lb Lamb or beef stew meat

10 Whole black cardamoms

2 Bay leaves

6 Whole cloves

10 Whole peppercorns

1 1 stick cinnamon

2 Medium onions

1 t Ground coriander

2 t Ground black cumin

4 t Red paprika

1/2 t Cayenne pepper

1 1/4 t Salt

6 T Plain yogurt

1/4 t Garam masala

Black pepper

Put the ginger, garlic, and 4 tablespoons water in

blender. Blend well until you have a smooth paste.

Heat the oil in a wok to medium high heat. Brown

the meat cubes in several batches and set to one

side. Put the cardamom, bay leaves, cloves,

peppercorns, and cinnamon into the same hot oil.

Stir once and wait until the cloves swell and the

bay leaves begin to take on color. Now put in the

onions. Stir and fry for about 5 minutes or until

the onions turn a medium brown color. Put in the

ginger garlic paste and stir for 30 seconds. Add

the fried meat cubes and juices. Stir for 30 seconds.

1/6 of the yoghurt. Stir and fry for seconds or until the yoghurt is well blended.

Add the remaining yoghurt, a tablespoon at a

time, in the same way. Stir and fry for another

3-4 minutes. Now add the rest of the broth

more for beef than lamb). Bring the contents of the

pot to a boil, scraping in all browned spices on the

sides and bottom of the pot. Cover, turn heat to

low and simmer for about an hour if lamb and two if

beef. Every 10 minutes or so, give the meat a good

stir. When the meat is tender, take off the lid,

turn the heat up to medium and boil away some of the

liquid. You should end up with a tender meat in a

thick, reddish brown sauce. All the fat that

collects in the pot may be spooned off the top.

Sprinkle the garam masala and black pepper over

the meat before you serve and mix them in. --