Kashmiri Rogan Josh

• 5 tablespoons vegetable oil
• 7 black peppercorns, left whole
• 3 black cardamom pods, left whole
• 5 green cardamom pods, left whole
• 4 whole cloves
• 1 cinnamon stick
• 1 piece mace
• 1 onion, finely chopped
• 1 (1 1/2 lb) leg of lamb or 1 (1 1/2 lb) mutton, bone intact, cut into pieces
• 6 garlic cloves, peeled, left whole
• 1 piece fresh ginger, peeled and cut in half
• water, as needed
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 12 teaspoon red chili powder
• 2 teaspoons ground fennel
• 1 12 teaspoons garam masala
• 2 tomatoes, blended to a pulp
• 3 tablespoons plain yogurt
• boiling water, as needed
• chopped fresh coriander, leaves

1. Heat the oil in a large pan over a medium heat.
2. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
3. Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown.
4. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.
5. Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste.
6. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
7. Stir in the ground coriander, cumin, red chili powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste.
8. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
9. Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
10. Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.
11. Stir in the chopped fresh coriander just before serving.
12. Heat the oil in a large pan over a medium heat.
13. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
14. Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown.
15. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.
16. Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to a fine paste.
17. Add the garlic and ginger paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
18. Stir in the ground coriander, cumin, red chili powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste.
19. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
20. Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
21. Add enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.
22. Stir in the chopped fresh coriander just before serving.

vegetable oil, black peppercorns, black cardamom pods, green cardamom pods, cloves, cinnamon, mace, onion, lamb, garlic, fresh ginger, water, ground coriander, ground cumin, red chili powder, ground fennel, garam masala, tomatoes, plain yogurt, boiling water, fresh coriander

Taken from www.food.com/recipe/kashmiri-rogan-josh-522362 (may not work)