Rogan Josh

This delectable Kashmiri dish, Rogan Josh is mutton cooked with the most intensely hot and sweet fragrant spices.  Rogan Josh is one of the best-known meat curries and is a great favorite in restaurants. It means 'red lamb'.

2 Tblspns, peeled, coarsely chopped fresh ginger
8 cloves, peeled Garlic
 4 tbsp & about 1 cup Water
10 tbsp Vegetable oil
2 lbs Lamb with bones cubed
10 pods Cardamom
2 Bay leaves
6 whole Cloves
10 whole Peppercorns
1 inch Cinnamon stick
4 large Onions finely chopped
1 tsp Ground coriander
2 tsp Ground cumin
4 tsp Red Chili powder
2 tsps Degchi mirchi (this red chili powder is used to give a red color to the recipe)
Salt to taste
6 tbsp Yogurt 
1/4th tsp Garam masala
Freshly ground black pepper

Blend the ginger, garlic and 4 tablespoons water into a smooth paste. Heat the oil in a wide heavy pot over a medium-high flame. Brown the meat cubes in several batches and set aside. 

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 a light brown color. This just takes a few seconds. Now put in the onions. Sauté for about 5 minutes or until the onions turn a golden-brown color. Put in the ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, red chili powder, degchi mirchi and the salt. Stir and fry for another 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. 

Now put in 1 tablespoon of the yogurt. Stir and fry for about 30 seconds or until the yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in the same way. Stir and fry for another 3-4 minutes. 

Now add 1 cup of water and bring the contents of the pot to the boil, scraping in all the browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour, or until the meat is tender. Every 10 minutes or so, give the meat a good stir. 

When the meat is tender, take the lid off, turn the heat up to medium, and boil off some of the liquid. You should end up with tender meat in a thick, reddish-brown sauce.  Sprinkle the Garam masala and black pepper over the meat before you serve and mix them in.