Rogan Josh

• 1 kg diced lamb
• 250 ml yogurt
• 1 tablespoon malt vinegar
• 4 cloves garlic, crushed
• 1 tablespoon grated fresh ginger
• 2 tablespoons ghee
• 4 cardamom pods, bruised
• 3 cloves
• 1 cinnamon stick
• 2 medium onions, finely chopped (300g)
• 3 teaspoons ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground fennel
• 1 1/2 teaspoons sweet paprika
• 3/4 teaspoon chili powder
• 125 ml chicken stock
• 1 teaspoon garam masala
• 2 tablespoons chopped fresh coriander leaves
• 1 tablespoon chopped fresh mint leaves

1. Combine, lamb, yogurt, vinegar, half the garlic and half the ginger in a large bowl; mix well.
2. Cover, refrigerate 3 hours or overnight.
3. Heat ghee in large pan, add whole spices, cook, stirring until fragrant.
4. Add onions and remaining garlic and ginger; cook, stirring, until onions are browned lightly.
5. Add ground spices, cook stirring until fragrant.
6. Add lamb mixture, stir to coat in spice mixture.
7. Add stock; simmer, covered, for 1 1/2 hours.
8. Remove cover; simmer about 30 minutes or until lamb is tender.
9. just before serving, stir in garam masala and fresh herbs; heat through.

lamb, yogurt, malt vinegar, garlic, ginger, ghee, cardamom pods, cloves, cinnamon, onions, ground cumin, ground coriander, ground fennel, sweet paprika, chili powder, chicken, garam masala, fresh coriander leaves, mint leaves

Taken from www.food.com/recipe/rogan-josh-41651 (may not work)