55 mins
Rogani Gosht (Lamb Braised in Yogurt and Cream)
Ingredients for Rogani Gosht (Lamb Braised in Yogurt and Cream)
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Rogani Gosht (Lamb Braised in Yogurt and Cream)
- Peel and roughly chop the onions then combine all the ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth. Cut the lamb into 2" (5cm) cubes and place these, along with the yogurt-cream mixture into a large, heavy pot (preferably non-stick). Bring to a boil over moderate heat then cover with a tight-fitting lid, reduce the heat and simmer very gently for 2 hours.
- Check the stew and stir frequently, add in a little milk or water as needed if the sauce becomes too thick. Meanwhile, peel and quarter the potatoes. After 2 hours, add the potatoes to the Rogani Gosht and continue cooking gently for a further 30 to 45 minutes until they are tender. Serve hot.
MAMTHA SUNIL KUMAR'S HOT TIP:
Using a tight-fitting lid on your pan and simmering gently is the most important step of this dish since the lamb has to absorb all the wonderful flavours of the spices.
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