Rogan Josh

• 2 lbs lamb, boneless, trimmed of fat and cut in 2-inch strips
• 6 tablespoons butter
• 2 lbs onions, minced
• 4 teaspoons coriander powder
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 1/2 teaspoon powdered ginger
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground dried chile (not chili powder)
• 1/2 cup yogurt
• 1 cup tomatoes, peeled and minced
• 1/2 cup boiling water

1. Melt butter in a Dutch oven or stew pot. Add the onions; cook over low heat, stirring frequently, until onions brown. Add the lamb, coriander, turmeric, cumin, and ginger. Cook, stirring frequently, for 10 minutes.
2. Mix in the salt, ground dried chile, yogurt, and tomatoes; cook, stirring occasionally, until mixture is dry. Add the water; cover and cook 30 minutes, or until the meat is tender. Watch carefully and add a little more boiling water if necessary. Serve with rice or chapati.

lamb, butter, onions, coriander powder, turmeric, ground cumin, powdered ginger, salt, ground dried chile, yogurt, tomatoes, boiling water

Taken from www.food.com/recipe/rogan-josh-533123 (may not work)