Recipe 4 All: Lamb Roghanjosh Recipe — Every recipe in the World on this site.

Recipe 4 All: Lamb Roghanjosh Recipe

Lamb Roghanjosh

Yield: 6 servings
1tablespoon Coriander seeds
teaspoon Chilli flakes
1kg Boneless lamb (3cm cubes)
½teaspoon Grated ginger
4  Whole cloves
4tablespoon Ghee or unsalted butter
¾cups Plain yoghurt
½teaspoon Nutmeg
½teaspoon Ground cardamom
1cups Water
3teaspoon Garam masala
¼teaspoon Powdered saffron
½cups Cream
2tablespoon 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.

Your Lamb Roghanjosh is ready. Good luck!

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