Rogan Josh

Ingredients

• Lamb, cut into 1-inch cubes -- 1 1/2 to 2 pounds
• Paprika -- 2 tablespoons
• Ground coriander -- 1 tablespoon
• Ground cumin -- 2 teaspoons
• Ground cardamom -- 1 teaspoon
• Ground cinnamon -- 1/2 teaspoon
• Salt -- 1 teaspoon
• Onions, chopped -- 2
• Chile peppers, chopped -- 1 or 2
• Garlic, crushed -- 2 to 3 cloves
• Ginger root, peeled and minced -- 1 tablespoon
• Salt -- 1 teaspoon
• Water -- 1/4 cup
• Ghee or oil -- 1/4 cup
• Yogurt -- 1/4 cup
• Water -- 1/2 to 1 cup
• Heavy cream (optional) -- 1/4 cup
• Garam masala -- 2 teaspoons

Method

1. In a large bowl, mix the lamb, paprika, coriander, cumin, cardamom, cinnamon and 1 teaspoon of the salt and marinate for at least one hour, or preferably overnight.
2. Add the onions, chiles, garlic, ginger and the remaining 1 teaspoon of salt to the bowl of a food processor or blender and puree. Add the water if necessary to form a paste.
3. Heat the ghee or oil over medium-high flame in a heavy-bottomed pot, wok or kadhai. Working in batches, brown the meat on all sides, removing each batch to a plate as it finishes.
4. Add more ghee or oil to the pot if necessary and sauté the onion puree, stirring constantly, until it cooks down and begins to brown. Add the yogurt bit by bit, cooking down until it is all added.
5. Return the meat to the pot and add enough water to make a rich sauce. Bring to a boil and then cover, reduce heat to low and simmer, stirring occasionally, for 1 1/2 to 2 hours, or until the meat is very tender.
6. Remove from heat and stir in the cream and garam masala. Adjust seasonings and serve with naan or rice.

Rogan Josh Variations

• A little tomato paste may be added to the onion puree instead of the water if you like.
• Beef can be substituted for lamb, but lamb is the classic meat for this dish.