Lamb Roganjosh
Serves 4.

4 Tbs. vegetable oil
1 lb. lean lamb shoulder meat, trimmed and cut
  into 1-inch cubes
1 cup onion chopped
2 tbsp. Roganjosh Spice blend
2 Tej Patta
1 Tsp. ginger minced
1 tsp. minced garlic
2 Tbs. ground coriander
1 cup ripe chopped tomato
1 tsp. tomato paste
2 cups water
1 tsp. salt, or to taste
1-lb. potato or pumpkin in 1 inch cubes
1 tsp. garam masala
1/4 cup chopped fresh cilantro

Heat large, deep fry pan over high heat until very hot and add 2 Tbs. of the oil. Sear the lamb in batches. Brown one side and then turn the cubes of lamb to brown the other side.. Using a slotted spoon, transfer the lamb to a plate.

Reduce the heat to medium-high and add the remaining 2 Tbs. oil in the pan. When hot, add the onion, garlic ginger. Saute until the onion is browned, about 8 minutes. Stir in the tomato and roganjosh spices.

Return the lamb to the pan and add water, fresh tomatoes and salt. Bring to a boil, then reduce the heat to low, cover and cook until the meat is tender when pierced with a fork, about 1 hour or pressure cook it.

About 20 minutes before the meat is done, stir in the pumpkin or potatoes, cover and continue cooking until the lamb and pumpkin are tender and cooked through. Stir in the garam masala and cilantro so they release their aroma.