Rogan Josh

submitted by food.chat

2, 1" cubes of ginger chopped
8 cloves of garlic
11/2 cups beef broth
10 tablespoon 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 teaspoon ground coriander
2 teaspoon ground black cumin
4 teaspoon red paprika
1/2 teaspoon cayenne pepper
11/4 teaspoon salt
6 tablespoon plain yogurt
1/4 teaspoon garam masala
1 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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