Rogan Josh

• 2 lbs lean lamb, cubed (fat free)
• 3 tablespoons lemon juice
• 1 cup plain yogurt
• 1 teaspoon salt
• 2 garlic cloves, crushed
• 1 inch fresh gingerroot, grated
• 5 tablespoons oil
• 1 teaspoon cumin seed
• 2 bay leaves
• 4 green cardamom pods, split open
• 1 onion, chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 14 ounces canned tomatoes, chopped
• 2 tablespoons tomato puree

1. Mix the lemon juice with he yogurt, salt, 1 clove of garlic and the ginger.
2. Add the meat stir to coat the meat and set aside to marinate overnight.
3. Heat the oil in a large pan and fry the cumin seeds till they start to pop,add the bay leaves and cardamom and cook for 2 minutes.
4. Add the onion and the other garlic clove and cook for 2 minutes.
5. Add the lamb and it's marinade and cook for 5 minutes.
6. Add the tomatoes and tomato puree with 1/4 pint water, stir.
7. Bring to the boil, lower the heat and simmer till neat is tender.
8. Serve with cumin rice.

lean lamb, lemon juice, plain yogurt, salt, garlic, gingerroot, oil, cumin, bay leaves, green cardamom pods, onion, ground coriander, ground cumin, chili powder, tomatoes, tomato puree

Taken from www.food.com/recipe/rogan-josh-203094 (may not work)