Rogan Josh

Rogan Josh

1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ground ginger
1 teaspoon chili powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon saffron threads
1/4 teaspoon ground cloves
1 1/2 pounds boneless Chicken or leg of lamb, trimmed and cut into 1/2-inch cubes
1 teaspoon canola oil
1 cup less-sodium beef broth
1/2 cup low-fat yogurt
1/2 cup chopped fresh cilantro

Combine first 9 ingredients in a large zip-top plastic bag. Add lamb; seal and shake to coat. Refrigerator 8 hours or overnight.

Heat oil in a large saucepan over medium-high heat. Add lamb mixture; cook 4 minutes, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour. Increase heat to medium-high; partially cover and cook 1 hour or until lamb is tender. Uncover and cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro.

Serve with rice, your favorite Indian bread such as parathas, naans or chapatis, and a cold beer.

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