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Name: Roghanjosh Lamb (Spicy)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 4 Cloves; 3/4 c Plain yoghurt; 1/2 c Cream; 1/2 ts Grated ginger; 1 1/2 ts Chilli flakes; 2 tb Toasted almond flakes; 1 kg Boneless lamb (3cm cubes); 1 tb Coriander seeds; 1/2 ts Ground cardamom; 1/4 ts Powdered saffron; 4 tb Ghee or unsalted butter; 3 ts Garam masala; 1/2 ts Nutmeg; 1 c Water

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Roghanjosh Lamb (Spicy)

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

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." <imranc@ONTHENET.COM.AU>    Date:    Mon, 30 Dec 1996 13:17:21 +1000

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Nutrition

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Serving Size: 1 Serving (244g)
Recipe Makes: 6 Servings

Calories: 109
Calories from Fat: 81 (74%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.7g
Cholesterol 29mg		9 %
Sodium 43.3mg		1 %
Potassium 162.9mg		4 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 4.4g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 109

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