Instructions: Roghan Josh (literally, "red stew") is a traditional dish from the Kashmir region of northwestern India. It is rich and usually prepared for special occasions, such as weddings or other celebratory feasts. Its distinctive color and aromatic flavor is given by the spice paste called "masala"

in Indian cuisine.

To make spice paste: Place the almonds, ginger, garlic, cayenne, paprika, cumin, coriander, fennel, cinnamon, peppercorns, cardamom, cloves and bay leaves

In a blender; add enough water to form a paste. Puree until smooth and set aside.

To make lamb: Heat the oil and butter in a saucepan and add the onion. Saute over medium-high heat for 5 minutes, or until soft. Add the spice paste and mix well. Add the lamb and saute, while stirring, for 3 or 4 minutes, until browned. Add the tomatoes, salt and 1/2 cup of water, and reduce the heat to medium. Cook for 15 minutes, uncovered, stirring occasionally. Cover, reduce the heat to low and simmer for about 45 minutes, or until the lamb is completely tender. Add a little more water if necessary. Just before serving, remove the pan from the heat and stir in the yogurt. Garnish with cilantro.

Editors note:
This recipe was tested with 1 tablespoon mixed cayenne and red chili powder. If you prefer a milder curry, start with a much smaller amount - such as 1/4 teaspoon - and adjust to taste.

Note: Cardamom pods are available at ethnic food markets such as Uwajimaya.

J. Simon

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