Saturday, 5 October 2013

Kashmiri Lamb Roghan Gosh

بسم الله الرحمن الرحيم


5 tablespoons vegetable oil
( grind the following spices in a grinder)
7 black peppercorns.
3 black cardamom pods.
5 green cardamom pods.
4 whole cloves
1 cinnamon stick
1 piece mace

1 onion, finely chopped
1 (1 1/2-pound) leg of lamb or mutton. ( I use boneless as easier for children to eat but you can keep on bone, more flavour)
6 garlic cloves, peeled, left whole
1 (3/4-inch) piece fresh ginger, peeled and cut in half

2 teaspoons ground coriander
2 teaspoons ground cumin
3 teaspoons ground fennel seeds
1/2 teaspoon red chile powder
1 1/2 teaspoons garam masala
2 tomatoes, blended to a pulp in a food processor
3 tablespoons plain yogurt
Boiling water, as needed
Handful chopped fresh coriander

Heat the oil in a large pan, medium heat. Add the ground black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant. 

Add the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.

Meanwhile, in a food processor, blend the garlic cloves, and ginger, with 1 tablespoon of water to make a paste. Add this to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.

Stir in the ground spices, coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.

Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stir continually and add splashes of water when necessary, until the volume of liquid has reduced and the sauce has thickened. Should be able to see oil separate from sauce.

Then enough boiling water to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook until the lamb is cooked through.
It is best to leave consistency of sauce as in the pic above.

Sprinkle over fresh chopped coriander just before serving.
Serve with either basmati rice or nan bread. 😊

Kashmiri Lamb roghan gosh

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