*  Exported from  MasterCook II  *
                        Rogan Josh - Madhur Jaffrey
 Recipe By     : Madhur Jaffrey’s Indian Cooking
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian                           Beef, Lamb & Veal
                 Want To Try
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      1 chunks     fresh ginger, peeled, coarsley chopped
    8      cloves        garlic, peeled
    2      cups          water
   10      tablespoons   vegetable oil
    2      pounds        boned lamb shoulder or leg -- cut into 1 cubes
   10      whole         cardamom pods
    2      whole         bay leaves
    6      whole         cloves
   10      whole         black peppercorns
    1      stick         cinnamon
    2      medium        onions, peeled, finely chopped
    1      teaspoon      coriander seed -- ground
    2      teaspoons     cumin seeds -- ground
    4      teaspoons     red paprika
    1      teaspoon      cayenne pepper, gounnd (adjust to taste)
    1      teaspoon      salt, to taste
    6      tablespoons   plain yogurt
      1/4  teaspoon      garam masala (your favorite)
    1      dash          fresh ground pepper to taste
 Put the ginger, garlic and 4 tablespoons of water into the container of an 
 electric blender.  Blend well into a smooth paste.
 Heat oil in a wide, heavy pot over a medium-high flame.  Brown meat cubes in 
 several batches and set aside in a bowl.  Put the cardamom, bay leaves,
 cloves, peppercorns, and cinnamon into the same hot oil.  Stir once and wait 
 until cloves swell and the bay leaves begin to take on color.  This just 
 takes a
 few seconds.  Now put in the onions.  Stir and fry for 5 minutes or until the
 onions turn a medium-brown color.  Put in ginger-garlic paste and stir for 30
 seconds.  Then add the coriander, cumin, paprika, cayenne, and the salt.  
 Stir fry
 for another 30 seconds.  Add the browned meat cubes and the meat juices.  Now
 put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until
 yogurt is well blended.  Add the remaining yogurt, a tablespoon at a time in 
 same way.  Stir and fry for another 3-4 minutes.
 Now add 1 1/4 cups water and bring the contents of the pot to a boil,
 scraping in all the browned spices on the sides and bottom of the pot.  
 Cover, turn
 heat to low and simmer for about an hour or until meat is tender.  Every 10
 minutes give the pot a good stir to prevent burning. 
 When the meat is tender, take off the lid, turn the fire to medium high
 and boil off some of the liquid, stirring all the time, until the sauce is 
 Sprinkle the garam masala and black pepper over the dish and mix them in
 just before you serve it.
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