Rogan Josh

---------- Recipe via Meal-Master (tm) v8.02

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.
Now put in 1/6 of the yoghurt. Stir and fry for 30
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 (a little
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.

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