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ROGAN JOSH

Category:    Indian, Ethnic, Entertain, Easy, Main dishes
Yield:6 servings
 
      2 ea 1" cubes of ginger chopped          2 ea Medium onions
      8 ea Cloves of garlic                    1 ts Ground coriander
  1 1/2 c  Beef broth                          2 ts Ground black cumin
     10 tb Vegetable oil                       4 ts Red paprika
      2 lb Lamb or beef stew meat            1/2 ts Cayenne pepper
     10 ea Whole black cardamoms           1 1/4 ts Salt
      2 ea Bay leaves                          6 tb Plain yogurt
      6 ea Whole cloves                      1/4 ts Garam masala
     10 ea Whole peppercorns                   1 x  Black pepper
      1 ea 1" stick cinnamon              
 
  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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