Rogan Josh (ROH gahn JOHSH), literally 'red meat', is an Indian meat dish, so named because of the color paprika lends to it. A bouquet of spices — cardamom, cloves, cinnamon, cumin, pepper and ginger — turns lamb into an aromatic treat. Try this with Golden Ginger Curried Rice.

Rogan Josh

1/4 cup finely chopped peeled gingerroot
8 garlic cloves, peeled
4 tablespoons water
1/2 cup vegetable oil
2 pounds lamb, cubed
1 teaspoon ground cardamom
2 whole bay leaves
6 whole cloves
10 peppercorns
1 cinnamon stick
2 medium onions, sliced
6 tablespoons plain yogurt
1 1/2 cups beef broth
2 teaspoons ground cumin
4 teaspoons paprika
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper

1. In a blender or food processor, combine chopped gingerroot, garlic cloves and water; process to a smooth paste; set aside.
2. Heat oil in a wok or deep skillet over medium-high heat until a drop of water sizzles in the pan. Brown lamb in several batches; set aside.
3. Add cardamom, bay leaves, whole cloves, peppercorns and cinnamon stick into the hot oil. Stir once to coat and add onions. Stir fry for about 5 minutes or until onions turn a medium-brown color. Add the ginger/garlic paste and stir for 30 seconds. Return cooked meat and stir for 30 seconds.
4. Add yogurt, a little at a time, stirring each addition until well blended; cook for another 3 to 4 minutes. Add beef broth, cumin, paprika, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce the heat to low, and simmer for about 1 hour; stirring occasionally. Remove bay leaves and cinnamon stick and serve hot, preferably over rice.

Makes 6 servings.