Roghan Ghosht

Name: Roghan Ghosht
Ingredients: 4 tablespoons oil; 2 onions, finely chopped; 750 g boneless leg of lamb, cubed; 1 cup natural yoghurt; 2 garlic cloves; 2 12 cm piece ginger; 2 green chilies; 1 tablespoon coriander seed; 1 teaspoon cumin seed; 1 teaspoon mint leaf, chopped; 1 teaspoon coriander leaves, chopped; 6 cardamom; 6 cloves; 2 12 cm piece cinnamon; salt; 125 g almonds, flaked

16 ingredients

8 steps

Ingredients

4 tablespoons oil
2 onions, finely chopped
750 g boneless leg of lamb, cubed
1 cup natural yoghurt
2 garlic cloves
2 12 cm piece ginger
2 green chilies
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon mint leaf, chopped
1 teaspoon coriander leaves, chopped
6 cardamom
6 cloves
2 12 cm piece cinnamon
salt
125 g almonds, flaked

Directions

1

Heat 2 tablespoons of the oil in a pan, add on onion and fry until golden.
2

Add the lamb and hafl of the yoghurt, stir well, cover and simmer for 20 minutes.
3

Meanwhile, place the garlic, ginger, chillies, coriander seeds, cumin, mint, coriander leaves and 2 to 3 tablespoons yoghurt in an electric blender or food processor and work to a paste.
4

Heat the remaining oil in a large saucepan, add the cardamon, cloves and cinnamon and fry for 1 minute, stirring.
5

Add the prepared paste and fry for 5 minutes, stirring constantly.
6

Add the lamb and yoghurt mixture and salt to taste, stir well and bring to simmering point.
7

Cover and cook for 30 minutes.
8

Add the almonds and cook for a further 15 minutes, until the meat is tender.