Recipe - Mothers Rogen Josh

3 md Onions
1 2" Pc. Ginger; OR
1 teaspoon Ground Ginger
2 tablespoon Cooking Oil
2 pound Lamb; cubed
1 teaspoon Salt
One fourth teaspoon Garlic Powder; OR
1 Clove Garlic; minced
One half teaspoon Red Chili Powder
One half teaspoon Turmeric
1 teaspoon Garam Masola
One half teaspoon Coriander; crushed
1 cup Plain Yogurt
1 cn (16 Oz) Tomatoes; chopped

Cut the onions and finger finely. Heat the oil and slowly brown the ginger
and onions. The secret of Indian cooking is to brown the spices and onion
slowly. Push the onions and ginger to side of pan. Add meat, salt, garlic,
turmeric, chili, garam masola, and coriander, and stir for 2 minutes. Add
yogurt and the canned tomatoes. Put into a greased casserole. Cook in a
325° oven for 3 hours.

Serves 4 to 6.

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Serving Ideas : Serve with rice and green peas.

Recipe by: Mrs. John C. Steven

Posted to MCRecipe Digest V1 #778 by Bill Spalding billspa@icanect.net
on Sep 11, 1997