Rogan Josh

• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon chili powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads
• 1/4 teaspoon ground cloves
• 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1/2-inch cubes
• 1 teaspoon canola oil
• 1 cup less-sodium beef broth
• 1/2 cup low-fat yogurt
• 1/2 cup chopped fresh cilantro

1. Combine first 9 ingredients in a large zip-top plastic bag. Add lamb; seal and shake to coat. Refrigerator 8 hours or overnight.
2. Heat oil in a large saucepan over medium-high heat. Add lamb mixture; cook 4 minutes, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour. Increase heat to medium-high; partially cover and cook 1 hour or until lamb is tender. Uncover and cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro.

ground cumin, ground coriander, ground ginger, chili powder, ground cinnamon, salt, ground turmeric, saffron threads, ground cloves, lamb, canola oil, beef broth, lowfat yogurt, fresh cilantro

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