Title: Mother's Rogen Josh
Categories: Casserole Entree Baked Blank
Yield: 4 Servings

3	md	Onions
1		2" pc. ginger;
1	ts	Ground ginger
2	tb	Cooking oil
2	lb	Lamb; cubed
1	ts	Salt
1/4	ts	Garlic powder;
1		Clove garlic; minced
1/2	ts	Red chili powder
1/2	ts	Turmeric
1	ts	Garam masola
1/2	ts	Coriander; crushed
1	c	Plain yogurt
1		16 oz. can 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 325ø 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.

Posted to MM-Recipes Digest V4 #3

Recipe by: Mrs. John C. Steven

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