Rogan Josh Recipe from Indian Summer in Monterey California

Ingredients:
2 lb. diced boneless lamb leg		1 lb red tomatoes, chopped
6 oz. Desi Ghee or oil		2 T. ginger paste
10 green cardamom, whole		3 T. garlic paste
2 black cardamom, whole		1 T. ginger, finely chopped
2 bay leaves		1 T. garlic, finely chopped
3 cloves		1 tsp. red chili powder
3 oz. thick, plain yogurt		1 T. cilantro, ground
3/4 lb. onions (preferably red), chopped		1/2 T. white pepper powder
Salt, to taste		Ground cumin, to taste


Preparation:
Heat Ghee or oil. Add all cardamom. Fry for 20 seconds. Add chopped onions. Fry until golden brown. Add ginger paste and garlic paste. Cook until mixture is dry. Add ground cilantro, red chili powder and white pepper powder. Mix well. Add diced lamb and salt. Mix well, remove from fire. Add yogurt. Return to fire. Mix thoroughly. Keep adding 2 oz. of water while cooking. Give it 2-3 boils. Add chopped tomato, ginger and garlic. Cook on low fire checking often to see if meat is cooked. When done, add ground cumin. Garnish with cilantro and serve.


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