is an Indian recipe, which means Hot and Fat Meat.

Step 1: Ingredients First

Spices:

4 cloves
2 black cardamoms
4 green cardamoms
1 blade of mace
2 bay leaves
1 tsp coriander powder
1 tsp ginger powder
1 tsp fennel powder
1/3 tsp turmeric
1 tsp paprika
2 tsp chili powder (from whatever red chili you like)
4 garlic cloves, chopped
salt

Other:

1-1 1/2lbs cubed lamb (cooking time will be decided by which cut you have)
about 1/2 pint good lamb stock (made with the bones if you have them)
6-10 shallots, chopped
1/2 cup yogurt (full fat)
1/4 cup ghee (or some vegatable oil)

Step 2: Making

Make a paste with of the powdered spices and some water, it should look like this...

Step 3: Fry It

Ok, now fry your chopped shallots in the ghee for 10-15 minutes until light brown. Then add the garlic and continue to fry for a couple of minutes.

(I figure at this point you don't need a picture of fried shallots).

Now add the cloves, cardamoms, mace, bay leaves and carry on frying for another minute or so. Then add the spice paste and fry for another few minutes. Add a bit of water (a tablespoon or so) if the spices are sticking during the frying process. It will look a bit like this I would imagine...

Step 4: Mixing

Step 5: Add Them

Now add most of the stock, salt to taste, and leave to simmer. Add more stock if it starts to dry out too much

Step 6: Its Ready

The dish is done when the lamb is very tender. This will take you somewhere in excess of an hour, depending on what cut of lamb you have. Just leave it until it's done!

Step 7: And the Last Step

Here's the finished Rogan Josh dish. Note how it completely changed color during the stewing process.

I hope you like this dish, it's a really tasty thing. Serve it with boiled rice, or maybe some sort of bread maybe Naan or Chapati. A full-bodied red wine should go with this well.