India; Rogan Jaush Foreign Cookery
2 lbs. lean lamb
5 small onions
1" piece green ginger
1/4 cup butter or margerine
2 tsp. ground turmeric
1 1/2 tsp ground cumin 		1tbsp. ground coriander
1/4 tsp. chili powder
3 med. tomatoes or 2 cups canned
1 1/2 tsp.salt
1/2 cup yoghurt

LAMB WITH TOMATOES

Cut lamb in cubes; slice onions, chop ginger fine. Melt butter or marg. in a heavy fry pan or dutch oven and toss in onions and ginger. Cook until onions are golden. Now add lamb, turmeric, cumin, coriander, chili powder and fry about 15 minutes or until meat is nicely browned.Stir occasionally. If fresh tomatoes are used, peel, chop coarsely and add to mixture( crush canned tomatoes slightly before using).

Add salt and yoghurt and bring to a boil. Cook, uncovered, over a med. heat until mixture looks quite dry. Stir in 1/2 cup water, cover and cook gently about 15 to 20 minutes or until meat is tender. Serves 4 to 6.

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