Rogan Josh

INGREDIENTS
1 kg diced lamb
1 cup yoghurt
1 tbs malt vinegar
4 cloves garlic, crushed
1 tbs grated fresh ginger
2 tbs ghee
4 cardamom pods, bruised
3 cloves
1 cinnamon stick
2 medium onions, finely chopped
3 tsp ground cumin
1 tbs ground coriander
1 tsp ground fennel
1 ½ tsp sweet paprika
¾ tsp chilli powder
½ cup chicken stock
1 tsp garam masala
2 tbs chopped fresh coriander leaves
1 tbs chopped fresh mint leaves

METHOD
Combine lamb, yoghurt, vinegar, half the garlic and half the ginger in a large bowl.
Cover, refrigerate 3 hours or overnight.
Heat ghee in large pan, add whole spices, cook, stirring, until fragrant.
Add onions and remaining garlic and ginger, cook, stirring, until onions are browned lightly.
Add ground spices, cook, stirring, until fragrant.
Add lamb mixture, stir to coat in spice mixture.
Add stock, simmer, covered, for 1 ½ hours.
Remove cover, simmer about 30 minutes or until lamb is tender.
Just before serving, stir in garam masala and fresh herbs, heat through.

SERVINGS
6 to 8

SOURCE
AWW Cooking Class: Indian