Lamb Roghan-Josh

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Title: Lamb Roghan-Josh
Categories: Main dish, Meats
Yield: 6 servings

1 T Coriander seeds
1 1/2 ts Chilli flakes
1 kg Boneless lamb (cubed)
1/2 ts Grated ginger
4 Whole cloves
4 T Ghee or unsalted butter
3/4 c Plain yoghurt
1/2 ts Nutmeg
1/2 ts Ground cardamom
1 c Water
3 ts Garam masala
1/4 ts Powdered saffron
1/2 c Cream
2 T Toasted almond flakes

Preparation time: 25 minutes
Cooking time: 1 hour

In a dry pan, toast the coriander seeds until very aromatic. Add the
chilli flakes and cook briefly, then grind to a fine powder.

Season the meat with ginger, and brown in the ghee or butter with the
cloves. Sprinkle on the coriander and chilli.

Add the yoghurt, the meat, nutmeg and cardamom to the pan and cook for 8
minutes, stirring occasionally. Add the water, cover the pan and simmer
for about 50 minutes until the meat is very tender. Uncover halfway
through cooking to reduce the sauce is a drier curry is preferred.

Add the garam masala. Stir saffron into the cream and add to the pan. Cook
gently, stirring for 3-4 minutes.

Serve over white rice and garnish with the toasted almond flakes.

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