---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ROGAN JOSH
  Categories: Main dish
       Yield: 6 servings
  
       2    1 cubes of ginger chopped
       8    Cloves of garlic
   1 1/2 c  Beef broth
      10 T  Vegetable oil
       2 lb Lamb or beef stew meat
      10    Whole black cardamoms
       2    Bay leaves
       6    Whole cloves
      10    Whole peppercorns
       1    1 stick cinnamon
       2    Medium onions
       1 t  Ground coriander
       2 t  Ground black cumin
       4 t  Red paprika
     1/2 t  Cayenne pepper
   1 1/4 t  Salt
       6 T  Plain yogurt
     1/4 t  Garam masala
            Black pepper
  
   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.
  
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