This particular recipe was gifted to me by the owner of an indian grocery store in Boulder, CO. There's only one, so go there to reward him!
The photo has two of his homeade samosas, basmati rice with cardamom, two cashes rolls, and the rogan josh made from roast lamb.
Step 1: Roast a Boneless Leg of Lamb
Seasoning is done by unwrapping the leg, and spreading the Rogan Josh spice paste, garlic and ginger paste, and olive oil in the inside of the leg. Next, the leg is folded back together, laid on the pan fat up, and coated with a bit more olive oil and Rogan Josh spice paste. Cut the fat at even intervals.
When the lamb is cooked throughout, remove and let stand for 20 minutes. Cut up into bite sized cubes.
Step 2: Saute' Onions, Peppers, and Spices to a Light Brown.
Saute' the paste in about 1tbsp of ghee per pound of meat (I used about 2.5 tbsp), and after the onions are brown (don't saute' too long), add about another 2-3 tbsp of ginger/garlic paste per pound of meat (I used a lot for mine). Let that cook a bit to bring out the garlic and ginger flavors, and then add about 1/2 tbsp of the Rogan Josh paste per pound of meat. I used about double that because I like mine spicier.
Step 3: Add Lamb and Yogurt, Simmer Down.
At this point, the Rogan Josh is ready to eat. Best served with basmati rice (usually prepared with cardamom), naan, samosa, poori, and indian sweet for dessert. Mango lassi is also highly recommended and simple to prepare.