Lamb roghan-josh

Yield: 6 Servings

Measure Ingredient
1 tablespoon Coriander seeds
1½ teaspoon Chilli flakes
1 kilograms Boneless lamb (cubed)
½ teaspoon Grated ginger
4 \N Whole cloves
4 tablespoons Ghee or unsalted butter
¾ cup Plain yoghurt
½ teaspoon Nutmeg
½ teaspoon Ground cardamom
1 cup Water
3 teaspoons Garam masala
¼ teaspoon Powdered saffron
½ cup Cream
2 tablespoons Toasted almond flakes

Preparation time: 25 minutes Cooking time: 1 hour In a dry pan, toast the coriander seeds until very aromatic. Add the chilli flakes and cook briefly, then grind to a fine powder.

Season the meat with ginger, and brown in the ghee or butter with the cloves. Sprinkle on the coriander and chilli.

Add the yoghurt, the meat, nutmeg and cardamom to the pan and cook for 8 minutes, stirring occasionally. Add the water, cover the pan and simmer for about 50 minutes until the meat is very tender. Uncover halfway through cooking to reduce the sauce is a drier curry is preferred.

Add the garam masala. Stir saffron into the cream and add to the pan. Cook gently, stirring for 3-4 minutes.

Serve over white rice and garnish with the toasted almond flakes.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Jul 4, 1997

Similar recipes