Miserable weather

We've had torrential downpours for the last 48 hours here in Melbourne (well, in my neck of the woods, anyway), and a definite drop in temperature again. It would be very conducive to stitching, except the light in my flat is appalling when the weather's like that ... but at least it's helped give me an excuse to continue kitting a few projects up from my stash, as well as getting some housework done, like stripping my bedding etc and getting my laundry washing done. I also got a leg of lamp all de-boned and chopped up and marinating in yoghurt overnight yesterday - so tonight I have to cook it all up, for my new favourite curry recipe ... this version of Rogan Josh became an absolute fave in our old flat when I made it for a dinner party for friends ... just divine, and the meat just melts in your mouth! In fact, seeing as I don't have any stitching progress to post yet again (but hopefully that'll be changed tomorrow, as that's going to be my main stitching day!), I think I'll share the recipe here ... rightio, here goes:

ROGAN JOSH

1kg diced lamb
1 cup (250ml) yogurt
1 tablespoon malt vinegar
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 tablespoons ghee
4 cardamom pods, bruised
3 cloves
1 cinnamon stick
2 medium onions (300g), finely chopped
3 teaspoons ground cumin
1 tablespoon ground coriander
1 teaspoon ground fennel
1 1/2 teaspoons sweet paprika
3/4 teaspoon chilli powder
1/2 cup (125ml) chicken stock
1 teaspoon garam masala
2 tablespoons chopped fresh coriander leaves
1 tablespoon chopped fresh mint leaves

1) Combine lamb, yogurt, vinegar, half the garlic and half the ginger in large bowl; mix well. Cover, refrigerate 3 hours or overnight (I always do it overnight).
2) Heat ghee in large pan, add whole spices; cook, stirring, until fragrant.
3) Add onions and remaining garlic and ginger; cook, stirring, until onions are browned lightly.
4) Add ground spices; cook, stirring, until fragrant. Add lamb mixture, stir to coat in spice mixture.
5) Add stock; simmer, covered, for 1 1/2 hours. Remove cover; simmer about 30 minutes or until lamb is tender. Just before serving, stir in garam masala and fresh herbs; heat through.
Serves 6 to 8

Actually, I think that'll be perfect for dinner tonight - something warm and hearty to fight the winter chills that are in this flat! Unfortunately the ducted heating flame has gone out, and I need the landlord to come and fix it (gas heating scares the hell out of me, and I don't know what I'm doing, so I'm not touching it!) - so my flat is like an icebox today, and I'm wrapped up in my trackpants and warmest sweatshirt and furry slippers ... definitely won't be winning any fashion awards today, but it's comfy ;P

And the finish the post, here's another travel piccie - this time of Government Gardens, Rotorua, New Zealand. Hope you're all having a lovely Easter :)