Rhogan Josh Gosht (Lamb in Red Gravy)

• 1-1/2 lb. lean lamb, cubed
• 1/2 cup plain yogurt
• Salt
• 9 oz. onions, roughly chopped
• 1 piece ginger, coarsely chopped
• 2 cloves garlic
• 14 oz. tomatoes, chopped
• 5 tbsp. ghee
• oil
• 1 tbsp. chopped fresh cilantro
• 3 green cardamoms
• 3 cloves
• 3 sm. pieces cassia bark
• 1/2 tsp. turmeric
• 1/2 tsp. chili powder
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 2 tsp. garam masala
• 2 tsp. paprika
• 1/8 tsp. red food coloring powder

1. Mix lamb and yogurt with spices (1) and salt; let stand for 6 hours minimum or overnight.
2. Put onions, ginger, garlic and tomato into blender and puree.
3. Melt ghee in a pan and add onion puree.
4. Put lamb mixture in a separate pan (without ghee).
5. Cook both for 20 to 30 minutes.
6. Salt to taste and stir the meat occasionally to prevent sticking.
7. Combine the two mixtures and cook for a further 1/2 an hour or so, until the meat is quite tender.
8. Add spices (2) and fresh cilantro/coriander.
9. Mix well and cook for a further 5 minutes before serving.

lean lamb, plain yogurt, salt, onions, ginger, garlic, tomatoes, ghee, oil, fresh cilantro, green cardamoms, cloves, cassia bark, turmeric, chili powder, ground coriander, ground cumin, garam masala, paprika, red food coloring powder

Taken from www.foodgeeks.com/recipes/5059 (may not work)