Lamb Roghan josh
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 25 minutes 1 hour N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 tablespoon coriander seeds 1/2-1-1/2 teaspoons chili flakes 2 lb boneless lamb, cut into 1-1/4 inch cubes
1/2 teaspoon grated ginger 4 whole cloves 4 tablespoons ghee or unsalted butter
3/4 cup plain yogurt 1/2 teaspoon nutmeg 1/2 teaspoon ground cardamom
1 cup water 3 teaspoons garam masala 1/4 teaspoon powdered saffron
1/2 cup cream 2 tablespoons toasted flaked almonds (optional)



1 In a dry pan, toast the coriander seeds until very aromatic. Add the chili flakes and cook very briefly, then grind to a fine powder.
2 Season the meat with ginger, and brown in the ghee or butter with the cloves. Sprinkle on the coriander and chili.
3 Add the yogurt, nutmeg and cardamom to the pan. Cook on medium heat for 8 minutes, stirring occasionally. Add the water, cover and simmer for about 50 minutes until the meat is very tender. Uncover halfway through cooking to reduce the sauce if a drier curry is preferred.
4 Add the garam masala. Stir saffron into the cream and add to the pan. Cook gently, stirring, for 3-4 minutes.
5 Serve over white rice and garnish with the toasted almonds.

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