Lamb Rogan Josh

• 2 pounds lamb shoulder lean, trimmed and cut into chunks
• 1/2 cup yogurt, plain
• 4 each cardamom pods green
• 1/2 teaspoon cinnamon or 1 small cinnamon stick
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 1 teaspoon coriander ground
• 1 teaspoon cumin ground
• 1/2 teaspoon cayenne pepper
• 2 teaspoons garam masala
• 2 cups tomatoes, canned
• 2 cloves garlic peeled
• 1 large onions chopped
• 2 inches ginger root 1 piece
• 3 tablespoons vegetable oil
• 1 cup water
• 2 tablespoons cilantro freshly chopped
• 1 x cliantro sprigs for garnish

1. In a bowl or zippered plastic bag, toss lamb with yogurt.
2. In a blender or spice grinder, pulverize whole cardamom and cinnamon.
3. Add to lamb mixture with paprika, turmeric, coriander, cumin and cayenne.
4. Cover and refrigerate overnight.
5. In a food processor, combine garam masala, tomatoes, garlic, onions and ginger; puree until smooth.
6. In a pressure cooker, heat oil over medium heat.
7. Add tomato mixture and cook for 5 minutes.
8. Stir in lamb and marinade.
9. Stir in water.
10. Lock the lid in place and bring cooker up to full pressure over medium-high heat.
11. Reduce heat to medium-low, just to maintain even pressure, and cook for 20 minutes.
12. Remove from heat and release pressure quickly.
13. The lamb should be fork tender.
14. If not, return to full pressure and cook for another 5 minutes.
15. Release pressure quickly.
16. Remove lid and bring to boil.
17. Reduce heat and simmer curry until nicely thickened.
18. Stir in cilantro just before serving.
19. Garnish with cilantro sprigs.

lamb shoulder lean, yogurt, cardamom pods, cinnamon, paprika, turmeric, coriander ground, cumin ground, cayenne pepper, garam masala, tomatoes, garlic, onions, ginger root, vegetable oil, water, cilantro freshly, cliantro sprigs

Taken from recipeland.com/recipe/v/lamb-rogan-josh-49957 (may not work)