Recipe - Lamb Roghan-Josh

1 tablespoon Coriander seeds
1 One half teaspoon Chilli flakes
1 kg Boneless lamb (cubed)
One half teaspoon Grated ginger
4 Whole cloves
4 tablespoon Ghee or unsalted butter
Three fourths cup Plain yoghurt
One half teaspoon Nutmeg
One half teaspoon Ground cardamom
1 cup Water
3 teaspoon Garam masala
One fourth teaspoon Powdered saffron
One half cup Cream
2 tablespoon 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 34 minutes.

Serve over white rice and garnish with the toasted almond flakes.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
imranc@onthenet.com.au on Jul 4, 1997