Roghan Ghosht

Taken from Margaret Fullers book of Indian Cooking. Times are approximate.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 4  tablespoons  oil
• 2  onions, finely chopped
• 750  g boneless leg of lamb, cubed
• 1  cup  natural yoghurt
• 2  garlic cloves
• 2 1⁄2 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 1⁄2 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. Add the almonds and cook for a further 15 minutes, until the meat is tender.