Rogan Josh - Roghan Josh - Lamb Curry

• SPICE MIX
• 2 tsp. fennel seeds, roasted and ground or 1/2 tsp fennel powder
• 1 tsp ground coriander
• 3/4 tsp ground cumin
• 2 tsp mild paprika
• 1/2 tsp chili powder
• 1/2 tsp ground ginger (ginger powder)
• 1/4 tsp ground turmeric
• INGREDIENTS
• 1 large onion, roughly chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tbsp Veg. Oil (or mustard oil)
• 1 brown Cardamom pod, split (optional)
• 8 green Cardamom pods, split
• 2 Cinnamon Sticks, 1.25in. ea.
• 1 dried Bay Leaf
• 5 Cloves
• 12 Black Peppercorns
• 1 Blade Mace
• 1/2 tsp Asoefatida
• 1.25-1.5 lbs boned shoulder or leg of Lamb, cut into 1 inch cubes
• 5 oz (125 g) Plain Yogurt
• 2 Cups Basmati rice

1. Combine all ingrediants in Spice Mix, set aside.
2. Put onion in food processor, add a dash of water, and blend to a smooth paste. Put Onion paste into a small bowl.
3. Heat the Oil in a wok over medium heat and add whole spices. Swirl everything in how oil until spices give off nutty scent, about 30 seconds. Add onion paste, turn heat to med-lo, and fry until golden brown. Stir in garlic and ginger pastes, cook for one more minute.
4. Add Lamb, turn heat to medium, cook for ten minutes. Gradually add yogurt, stirring well.
5. Simmer for 40 more mins - lamb should be tender and sauce thickened. If not thick enough, remove lamb, boil liquid until desired thickness, return lamb. salt to taste.
6. Cook rice so that it has finished cooking at end of the 40 mins.
7. Serve over basmati rice

spice mix, fennel seeds, ground coriander, ground cumin, paprika, chili powder, ground ginger, ground turmeric, ingredients, onion, ginger paste, garlic, oil, brown cardamom, green cardamom, cinnamon, bay leaf, black, asoefatida, boned shoulder, yogurt, basmati rice

Taken from www.epicurious.com/recipes/member/views/rogan-josh-roghan-josh-lamb-curry-50125405 (may not work)