Rogan Josh

1 inch fresh ginger,  peeled and minced
 8 garlic cloves, coarsely chopped
water
1/2 cup vegetable oil
2 tablespoons chili powder or paste
500 grams boneless lamb chunks, steak, or chicken
1 teaspoon cardamom
2 bay leaves
 6 whole cloves
 10 whole peppercorns
1 cinnamon stick or 1 teaspoon ground cinnamon
2 small chopped onions
1 teaspoon ground coriander
 2 teaspoons cumin
 4 teaspoons paprika
 1 teaspoon cayenne pepper
 1 teaspoon salt
6 tablespoons plain yogurt
1/4 teaspoon garam masala
fresh ground pepper to taste
cilantro for garnish

TO MAKE:

1 Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste. Add chili paste.
2 Heat oil in a wide heavy pot over a medium heat, brown the meat cubes.
 3 Put the cardamom, bay leaves, cloves, peppercorns and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour.
4 Put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
5 Put in the ginger garlic paste and stir for 30 seconds.
6 Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
7 Add the fried meat cubes and juices. 8 Stir for 30 seconds, add 1 tablespoon of yoghurt, stir until well blended .
9 Add the remaining yogurt, a tablespoon at a time. Stir and fry for another 3 minutes. add 200 mls of water. Bring to the boil, then turn to low and cook for an hour, stirring every 10 mins.
10. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid. 12 sprinkle with garam masala and pepper before serving. and cilantro!