---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Rogan Josh
  Categories: Beef, Lamb, India
       Yield: 6 servings
  
       2 ea 1 cubes of ginger chopped          2 ea medium onions
       8 ea cloves of garlic                    1 ts ground coriander
   1 1/2 c  beef broth                          2 ts ground black cumin
      10 tb vegetable oil                       4 ts red paprika
       2 lb lamb or beef stew meat            1/2 ts cayenne pepper
      10 ea whole black cardamoms           1 1/4 ts salt
       2 ea bay leaves                          6 tb plain yogurt
       6 ea whole cloves                      1/4 ts garam masala
      10 ea whole peppercorns                   1 x  black pepper
       1 ea 1 stick cinnamon              
  
   Put the ginger,  garlic, and 4 tablespoons water in blender.  Blend well
   until you have a smooth paste.
   Heat  the  oil in a wok to medium high heat.   Brown the meat  cubes  in
   several  batches  and set to one side.   Put the cardamom,  bay  leaves,
   cloves,  peppercorns, and cinnamon into the same hot oil.  Stir once and
   wait  until the cloves swell and the bay leaves begin to take on  color.
   Now  put in the onions.   Stir and fry for about 5 minutes or until  the
   onions  turn a medium brown color.  Put in the ginger garlic  paste  and
   stir for 30 seconds.   Add the fried meat cubes and juices.  Stir for 30
   seconds.   Now put in 1/6 of the yoghurt.   Stir and fry for 30
   seconds  or  until  the  yoghurt is well  blended.   Add  the  remaining
   yoghurt,  a  tablespoon at a time,  in the same way.   Stir and fry  for
   another 3-4 minutes.
   Now add the rest of the broth (a little 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.
  
 -----