International Recipes
Lamb Braised in Yogurt and Cream
(Rogani Gosht)
Yield: 6 to 8 servings
Ingredients
- 1 cup plain yogurt
- 1 cup heavy cream
- 2 medium onions, coarsely chopped
- 1/4 cup blanched almonds
- 2 tablespoons chopped fresh ginger
- 2 tablespoons ground coriander
- 1 tablespoon ground cardamom
- Salt and freshly ground pepper to taste
- 2 pounds boneless lean lamb, cut into 2 inch pieces
- 1 to 2 pounds potatoes, peeled and quartered
Instructions
- Combine all ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth.
- Put the yogurt mixture and the lamb into a large, heavy pot (preferably nonstick) and bring to a boil over moderate heat.
- Reduce the heat and simmer tightly covered for 2 hours. Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick.
- Add the potatoes and continue cooking until tender, 30 to 45 minutes.