Rogan Josh

• 1 lb. lamb, cut into bite-sized pieces
• 3 tbsp. oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled and minced
• 1 tsp. cumin seeds
• 4 green cardamom pods, crushed
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. paprika
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• Salt to taste
• 1 cup canned tomato puree
• 1 cup water
• 2 tbsp. plain yogurt
• Fresh cilantro for garnishing

1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onions and sauté until they are golden brown.
3. Add the minced garlic and ginger and sauté for 1-2 minutes.
4. Add the cumin seeds, crushed green cardamom pods, cinnamon stick, and bay leaf. Sauté for 1-2 minutes.
5. Add the coriander powder, cumin powder, paprika, turmeric powder, red chili powder, and salt. Mix well.
6. Add the lamb pieces to the pot and stir well to coat them with the spice mixture.
7. Add the canned tomato puree and water. Mix well.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Let the curry simmer on low heat for 1-2 hours, or until the lamb is tender.
10. In a small bowl, whisk together the plain yogurt with a few tablespoons of the curry sauce.
11. Add the yogurt mixture to the pot and stir well.
12. Let the curry simmer for an additional 5-10 minutes.
13. Serve hot, garnished with fresh cilantro.

Enjoy your delicious Rogan Josh!