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Title: Mother'S Rogen Josh
Yield: 4 Servings

Ingredients

      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 cn (16 oz) tomatoes; chopped

Instructions

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.

Recipe by: Mrs. John C. Steven

Posted to MC-Recipe Digest V1 #778 by Bill Spalding
on Sep 11, 1997

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