Rogan Josh

• 6 garlic cloves, roughly chopped
• 1 large onion, roughly chopped
• 1 thumb-sized piece fresh ginger, peeled and roughly chopped
• 1 tsp. ground cinnamon
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1 T. paprika
• 1 tsp. chili powder
• 1 tsp. salt
• 1 T. tomato purée
• 4 T. vegetable oil or ghee (clarified butter)
• 2 ¼ lb. lamb, cut into bite-size cubes
• 8-10 cardamom pods, lightly crushed with the back of a spoon
• 10 oz. beer

In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato purée.

Heat the oil or ghee in a large saucepan or flameproof casserole and add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the beer and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is tender. Let the dish rest for 5 minutes before serving. Serve over hot cooked rice and sprinkled with chopped cilantro.

• Yields: 4-6 servings
• Preparation Time: 1 hour and 30 minutes