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Rogani Gosht
(Lamb Braised in Yogurt and Cream)




  1. Combine all ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth.
  2. Put the yogurt mixture and the lamb into a large, heavy pot (preferably nonstick) and bring to a boil over moderate heat.
  3. 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.
  4. Add the potatoes and continue cooking until tender, 30 to 45 minutes.

Serves 6 to 8.


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