Rogan Josh (Spicy Lamb with Yogurt Sauce)

Cut well trimmed lamb into bite-sized pieces. Blanch (scald) the tomatoes briefly in hot water, peel, seed and cut into small cubes. Crush the cardamom pods a little, deseed the chili peppers and if using dried peppers, soak them in a little warm water. Toast the coconut flakes in a pan without fat. Remove and set aside. Now roast the coriander, cumin and fennel together, also without fat, in the dark so that the aroma can fully develop. Puree the roasted spices with the roasted coconut flakes, almonds, garlic, ginger and chili in a blender. Blend about 125 ml of the soaking water from the chilies (add water if using fresh chilies). Stir cardamom powder, cloves, mace and pepper into this mixture. Melt ghee in a suitable pot and roast the chopped shallots in it until golden brown. Mix in the crushed cardamom pods, turmeric and spice paste and simmer until the ghee begins to separate from the spice mixture. Meanwhile, stir constantly. Now gradually stir in the yogurt. Add the diced tomatoes, season with salt and saute for 5 minutes. Add the lamb and saute briefly over high heat until browned all around. Then reduce heat sharply and cook, covered, stirring repeatedly, until lamb is really tender, at least 1 – 1 1/2 hours. If necessary, add a little water, however, should a

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