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bernardhunt.com
Roghan Josh

2 Tablespoons vegetable oil
1 teaspoon cumin seed
1/2 cup finely chopped red onion
2 Tablespoons finely chopped ginger root
5 medium cloves garlic, finely chopped
1/2 cup ground slivered almonds
1 teaspoon coriander seed, ground
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon cardamom seeds
1/2 teaspoon whole cloves, ground
1/4 teaspoon black peppercorns, ground
1/2 cup tomato sauce
3/4 cup water
1 pound boneless leg of lamb, cut into 2-inch cubes
2 Tablespoons finely chopped fresh cilantro
1/2 cup whipping cream (yogurt?)

Heat oven to 300 degrees. Heat oil in heavy 2-quart saucepan over medium-high heat. Add cumin, sizzle 15 to 30 seconds. Add onion, ginger and garlic. Stir fry until onion and garlic are light golden brown. Add almonds, coriander, salt, red pepper, cardamom, cloves and ground pepper. Stir fry 1 to 2 minutes or until almonds are partially brown. Stir in tomato sauce and 1/4 cup of the water, reduce heat. Partially cover and simmer 4 to 5 minutes or until thin film of oil starts to separate from sauce. Stir in lamb and 1 Tablespoon of the cilantro. Cover and simmer 5 to 7 minutes, stirring occasionally until lamb is partially cooked. Stir in remaining 1/2 cup water. Spoon into ungreased 2-quart casserole. Cover and bake 40 to 45 minutes or until lamb is tender and sauce is slightly thickened. Gently stir in cream or yogurt, using wire whisk. Serve sprinkled with remaining cilantro.