Rogan Josh

Ingredients

1 of ginger
8 of garlic
350 ml beef broth
150 ml vegetable oil
900 gr lamb
10 black cardamoms
2 bay leaves
10 peppercorns
1 stick cinnamon
2 onions
2 gr coriander
4 gr black cumin
9 gr paprika
1 gr cayenne pepper
3 gr salt
90 ml yogurt
1 gr garam masala
60 ml water in blender
1/8 yoghur stir

Instructions

more for beef than lamb). Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour if lamb and two if beef. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with a tender meat in a thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in.