Dave's Updated Indian Rogan Josh

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Rogan Josh
Ingredients:
2 pounds lean lamb shoulder, cut into chunks

1/2 cup plain yogurt
1 1/2 t cornstarch

1 teaspoon cardamon
1/2 teaspoon ground cinnamon
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon chili powder

2 cups canned tomatoes
2 cloves garlic, peeled
1 large onion, chopped
2 potatoes, peeled and cubed
1 piece (2-inch size) ginger root
1 cup less-sodium beef broth
3 tablespoons vegetable oil
2 tablespoons chopped cilantro
cilantro sprigs for garnish

Directions:
Mix the cornstarch and yogurt together in a small bowl until smooth (this will help prevent the yogurt from curdling).
In a bowl or zippered plastic bag, toss lamb with yogurt. Mix spices with lamb mixture. Cover and refrigerate overnight.

In a food processor, combine tomatoes, garlic, onion and ginger; puree until smooth.

In a large pot heat oil over medium heat. Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Add potatoes. Stir in broth.

Simmer for 2-3 hours or until lamb is desired texture.

Stir in cilantro just before serving. Garnish with cilantro sprigs.

PS. The pot I brought was double this recipe.