Rogan Josh Kashmiri Lamb Stew

• 1 2.2 lb. leg of lamb
• marinade:
• 5 oz. yoghurt
• pinch of saffron
• 1 oz. crushed almonds
• 1 oz. ginger-garlic paste
• 3.4 oz. oil
• pinch of salt
• 12 oz thinly sliced onions
• 1 oz. ginger-garlic paste
• .4 oz. red chili powder
• .4 oz. coriander powder
• .11 oz. garam masala powder
• .18 oz. turmeric powder
• 2.12 oz. tomato paste
• 1 bunch coriander leaves, finely chopped.
• .4 oz. ginger julienned
• Garam Masala Whole Spice Blend: Pound together in mortor & pestle until well combined.
• 1 1/2 tsp. cumin seeds
• 6 green cardamon pods
• 2 black cardamon pods
• 1 stick cinnamon
• 8 cloves
• 1 star anise
• 2 blades of mace
• 1 tsp. black pepper

1. Trim and remove bones of the leg of lamb and cut into 1 in cubes. Marinate in yoghurt mixture for 2 hours
2. Heat the oil in a heavy-bottom pan, add the garam masala spice blend, and stir until the spices start to crackle. Add the sliced onions, stir and cook until golden brown.
3. Add the lamb with the marinade, stir & cook till meat is browned and 3/4 cooked. Add the other spices and cook for 5 min. Add the tomato paste and stir until lamb is cooked. The lamb will release its juices and cook in its own stock. Add some water or lamb stick as needed. The meat tends to stick to the bottom of the pan; continue to stir and scrape the bottom of the pan. This is important for the characteristic development of the flavours.
4. Serve in a bowl, garnished with coriander leaves and ginger julienne. Enjoy with saffron rice

lamb, marinade, yoghurt, saffron, almonds, gingergarlic, salt, onions, gingergarlic, red chili powder, garam masala, turmeric powder, tomato paste, coriander leaves, ginger julienned, garam masala, cumin seeds, green cardamon, black cardamon pods, cinnamon, cloves, anise, blades of mace, black pepper

Taken from www.epicurious.com/recipes/member/views/rogan-josh-kashmiri-lamb-stew-1259124 (may not work)