Rogan Josh

Ingredients

• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon chili powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads
• 1/4 teaspoon ground cloves
• 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1/2-inch cubes
• 1 teaspoon canola oil
• 1 cup less-sodium beef broth
• 1/2 cup low-fat yogurt
• 1/2 cup chopped fresh cilantro

Preparation

1. Combine first 9 ingredients in a large zip-top plastic bag. Add lamb; seal and shake to coat. Refrigerator 8 hours or overnight.
2. Heat oil in a large saucepan over medium-high heat. Add lamb mixture; cook 4 minutes, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer 1 hour. Increase heat to medium-high; partially cover and cook 1 hour or until lamb is tender. Uncover and cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro.