Rogan Josh

 

Ingredients:

• 7 tbsp ghee 
• 2 cinnamon stick
• 12 green cardamom pods , lightly bruised
• 8 cloves
• 2 large onion , finely chopped
• 6 cloves garlic , finely minced
• 2 tbsp ginger , finely grated
• 10 tbsp tomato paste
• 2 tsp salt
• 3lb boneless lamb shoulder, cut into cubes
• 3 cups chicken/vegetable stock 
• 1 cup greek yogurt
  

Spices:

• 4tbsp paprika 
• 2 tsp chilli powder, or less if you want it mild
• 8 tsp ground coriander
• 8 tsp ground cumin
• 4 tsp turmeric powder
• 1/2 tsp nutmeg
• 2 tsp garam marsala
• 1 tsp fennel powder

Directions:

• Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
• Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
• Add the garlic and ginger, cook for another minute.
• Stir in the Spices, cook for 30 seconds.
• Mix in the tomato puree and salt, then add stock and mix.
• Add lamb, stir, bring to simmer.
• Place lid on and adjust heat to low or medium low so it's simmering gently.
• Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
• Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
• Stir in the Yogurt,