Roghanjosh Lamb (Spicy)

Roghanjosh Lamb (Spicy) Ingredients

1 tb Coriander seeds	3 ts Garam masala
1 1/2 ts Chilli flakes	3/4 c Plain yoghurt
1 kg Boneless lamb (3cm cubes)	1/2 ts Nutmeg
1/2 ts Grated ginger	1 c Water
4 Whole cloves	1/4 ts Powdered saffron
4 tb Ghee or unsalted butter	1/2 c Cream
1/2 ts Ground cardamom	2 tb Toasted almond flakes

Instructions for Roghanjosh Lamb (Spicy)

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 EAT-L Digest 28 Dec 96 From: "Imran C." Date: Mon, 30 Dec 1996 13:17:21 +1000

Main Ingredient: LambCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Almond	Butter	Cardamom	Cloves
Coriander	Cream	Ginger	Lamb
Masa	Nutmeg	Saffron

Main dishes Meats Cream Butter Ginger Lamb Dinner

for flavor and categorization

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