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Roghan Ghosht

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“Taken from Margaret Fullers book of Indian Cooking. Times are approximate.”
1hr 25mins

Ingredients Nutrition


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

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