Recipe - Roghanjosh Lamb (Spicy)

1 tablespoon Coriander seeds
1 One half teaspoon Chilli flakes
1 kg Boneless lamb (3cm cubes)
One half teaspoon Grated ginger
4 Whole cloves
4 tablespoon Ghee or unsalted butter
One half teaspoon Ground cardamom
3 teaspoon Garam masala
Three fourths cup Plain yoghurt
One half teaspoon Nutmeg
1 cup Water
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 EATL Digest 28 Dec 96

From: "Imran C." imranc@ONTHENET.COM.AU

Date: Mon, 30 Dec 1996 13:17:21 +1000