On Sat, 20 Mar 2004 10:40:57 -0500, Duckie ® >
wrote:

>Lamb Rogan Josh
>Serves 4 to 6
>
>
>2 lbs (1 kg) lean lamb shoulder, trimmed and cut into chunks
>1/2 cup (125 mL) plain yogurt
>4 green cardamom pods
>1 small cinnamon stick or 1/2 tsp (2 mL) ground cinnamon
>2 tsp (10 mL) paprika
>1 tsp (5 mL) turmeric
>1 tsp (5 mL) ground coriander
>1 tsp (5 mL) ground cumin
>1/2 tsp (2 mL) cayenne pepper
>2 tsp (10 mL) garam masala
>2 cups (500 mL) canned tomatoes
>2 cloves garlic, peeled
>1 large onion, chopped
>1 2-inch (5 cm) piece of ginger root
>3 tbsp (45 mL) vegetable oil
>1 cup (250 mL) water
>2 tbsp (25 mL) chopped cilantro
>Cilantro springs for garnish
>In a bowl or zippered plastic bag, toss lamb with yogurt. In a blender
>or spice grinder, pulverize whole cardamom and cinnamon. Add to lamb
>mixture with paprika, turmeric, coriander, cumin and cayenne. Cover
>and refrigerate overnight.
>
>
>In a food processor, combine garam masala, tomatoes, garlic, onions
>and ginger; purée until smooth.
>
>
>In a pressure cooker, heat oil over medium heat. Add tomato mixture
>and cook for 5 minutes. Stir in lamb and marinade. Stir in water.
>
>
>Lock the lid in place and bring cooker up to full pressure over
>medium-high heat. Reduce heat to medium-low, just to maintain even
>pressure, and cook for 20 minutes. Remove from heat and release
>pressure quickly. The lamb should be fork tender. If not, return to
>full pressure and cook for another 5 minutes. Release pressure
>quickly.
>
>
>Remove lid and bring to boil. Reduce heat and simmer curry until
>nicely thickened. Stir in cilantro just before serving. Garnish with
>cilantro sprigs.


What the **** is a cardamon pod? For that matter what is garam
masala?