Rogan Josh

Courtesy of AsianFood.
Ingredients - (Serves 6).
4 medium onions, minced,
3 tbsp, Ghee*,
1 inch (2.5 cm)piece, fresh ginger, peeled and chopped,
4 red chillies, chopped (fresh or dried),
4 cloves, garlic, chopped,
4 green cardamoms*
4 cloves,
2 tsp, coriander seeds*,
3 tsp, paprika, 2 tsp, cumin seeds*, 2 Bay leaves, 1 inch (2.5 cm)long, cinnamon stick*, 1 lb, lean lamb meat, cut into chunks, 5 oz (150 ml), plain yogurt, 5 oz. (150ml), warm water, 1/2 tsp Garam Masala*, salt, and pepper for seasoning, fresh coriander, finely chopped (for garnish).

Preheat oven to 350F (175C).
1. Grind the onions to a smooth paste
2. Heat the ghee in a large casserole dish until very hot and add the onion paste. Cook for about 4 minutes
3. Grind together using a Grinder or Mortar and Pestle, the ginger, chillies, garlic, cardamoms, cloves, coriander, paprika, cumin and salt until a stiff paste.
4. Add the spice paste to the onions. Stir well. Add the Bay leaves and cinnamon. Cook for 2 minutes or until fragrant.
5. Add the chopped pieces of lamb and continue to cook for 2-3 minutes
6. Stir in the yogurt slowly, stirring all the time
7. Add the warm water. Season with the pepper. Place contents in a casserole dish, cover cook in the oven. Stir occasionally and if sauce gets too dry add a little more water to it. Cook for approx. 1 1/2 hours, or until meat's tender.
8. Remove cinnamon stick, and bay leaves.
9. Spoon off any excess oil from the surface. Stir in the Garam Masala, and serve dressed with Cilantro (fresh Coriander leaves)
Note: After Rogan Josh' cooked, you might like adding 2-3 tbsp, single cream even richer taste, and let the dish rest for a few minutes, to cool it down a little.
Bon Appetit!
Other Notes
*You'll find these (and at best value) at local Asian groceries.
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
Ounces-to-grams conversions
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Special Thanks
Special Thanks to Town & Country Gardens Contributors: AsianFood, blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams

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