GARAM MASALA

ROGAN JOSH
Inspired By: Rogan Josh from “The Complete Low-Fat Cook Book”

Ingredients:

2 lb boned leg of lamb
1 Tbsp oil
2 onions, chopped
½ cup yogurt
1 tsp PureSpice ® chili powder
1 Tbsp PureSpice ® ground coriander
2 tsp. PureSpice ® Ground cumin
1 tsp PureSpice ® ground cardamom
½ tsp PureSpice ® ground cloves
1 tsp PureSpice ® ground turmeric
3 cloves garlic
1 Tbsp PureSpice ® ginger
13 oz can chopped tomatoes
¼ cup slivered almonds
1 tsp PureSpice ® GARAM MASALA

1. Trim the lamb of any fat or sinew and cube meat.
2. Heat oil in large saucepan, add onion and cook, stirring for 5 minutes. Stir in yogurt, chilli powder, coriander, cumin, cardamom, cloves, turmeric, garlic and ginger. Add the tomato and 1 tsp salt and simmer for 5 minutes.
3. Add the lamb and stir until coated. Cover and cook over low heat, stirring occasionally for 1½ hours or until lamb is tender. Uncover and simmer as it thickens.
4. Meanwhile, toast the almonds in a deep frying pan over medium for 4 minutes, shaking the pan gently until nuts are golden brown. Remove from the pan at once to prevent from burning. Add the GARAM MASALA to the curry and mix well. Sprinkle the almonds over top and serve.