Rogan Josh - Great Curries
Grrrrrgh!
Course : Lamb
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 pounds lamb fillet
3 tablespoons lemon juice
1 cup plain yogurt
1 teaspoon salt
2 cloves garlic -- crushed
1 piece ginger root -- grated
4 tablespoons oil
1/2 teaspoon cumin seed
2 pieces bay leaf
4 pieces green cardamom pods
1 medium onion -- finely chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon cayenne pepper
14 ounces chopped tomato
2 tablespoons tomato paste
2 pieces toasted cumin seeds -- to garnish
2 pieces bay leaves -- to garnish
2 cups plain rice -- to serve
 

Preparation:

Trim away any excess fat from the meat and cut into 1 inch cubes. In a bowl, mix together the lemon juice, yogurt and salt, 1 garlic clove and the ginger. Add the lamb and leave in the marinade overnight. Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes or until they being to sputter. Add the bay leaves and cardamom pods and fry for another 2 minutes. Add the onion and remaining garlic and fry for 5 minutes. Stir in the ground coriander, cumin and cayenne pepper and fry for 2 minutes. Add the marinated lamb and cook for 5 minutes, stirring occasionally. Add the tomatoes, tomato paste and 2/3 cup water. Bring to a boil then reduce the heat. Cover and simmer for about 1-1 1/2 hours or until the meat is tender. Serve with pain rice and garnish with toasted cumin seeds and bay leaves.