Rogan Josh

This is an aromatic lamb curry of Indian/Kashmiri origin. It is quite hot.
Serve with basmati rice.

20 each 1” pieces of peeled ginger: chop
80 cloves garlic, peeled
1.25 gallons water
6.25 cups ghee
20 pounds leg of lamb (or lamb shoulder), 1 inch cubes
100 each Cardamom pods crack lightly and leave whole
20 each Bay Leaves
30 each cloves
½ cup black peppercorns
10 cinnamon sticks
10 large onions, finely chopped
50 each Thai chilies, slice lengthwise and remove seeds
4 T ground coriander
7 T ground cumin
1-cup paprika
4 T cayenne
4 T Kosher salt
80 ounces tomato paste
4 cups plain, whole milk yogurt
½ cup Garam Masala

Puree together the garlic and ginger with a small amount of the water.
Heat Ghee and sear the lamb until nicely browned. Remove and reserve.
Add cardamom, bay leaves, clove, peppercorns, and cinnamon to the oil and cook until fragrant.
Add onions and caramelize. Add garlic and ginger. Add Thai chilies
Add coriander, cumin, paprika, and cayenne and salt.
Return the meat to the pan. Add tomato paste and 1 cup of the yogurt, stir until absorbed. Turn the pan to a simmer. Add the Garam Masala.
Add the remaining yogurt and the water. Allow the rogan josh to simmer for 2 hours covered. Stir often, you may need to add additional water. The sauce should form a very thick consistency and the lamb must be very tender.
Taste for proper seasoning.

This recipe was written for a South Indian group. It is quite hot. For more Westernized taste you can easily leave the Thai chilies out.