Rogani Gosht (Lamb Braised in Yogurt and Cream)

Name: Rogani Gosht (Lamb Braised in Yogurt and Cream)
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: Serves to serve 6
Ingredients: 7½ fl oz natural yoghurt; 7½ fl oz double cream; 2 medium-sized onions; 1½ oz blanched almonds; 1 tablespoons chopped fresh ginger; 2 tablespoons ground coriander; 1 tablespoon ground cardamom; salt and pepper; 2¼ lb lean lamb; 2 lb potatoes

Ready in 2 hrs 55 mins

Recipe by Mamtha Sunil Kumar

Rogani Gosht (Lamb Braised in Yogurt and Cream) - often referred to in the West as Rogan Gosht or even Rogan Gosh - is an authentic Mughlai dish and its recipe dates back to before the 18th century. Rogani Gosht was a favourite dish of the Mughal emperors served in the main course of their lunch. Traditionally made, the meat was cooked on hot charcoal overnight. Here I have shared the same secret that doesn't take all that long but, in terms of tenderness and taste, will take you back to the 18th century.

Preparation Time

10 Minutes

Cooking Time

2 Hours 45 Minutes

Ingredients for Rogani Gosht (Lamb Braised in Yogurt and Cream)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
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

To serve 6:

7½ fl oz natural yoghurt
7½ fl oz double cream
2 medium-sized onions
1½ oz blanched almonds
1 tablespoons chopped fresh ginger
2 tablespoons ground coriander
1 tablespoon ground cardamom
salt and pepper
2¼ lb lean lamb
2 lb potatoes

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.