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Wednesday, December 12, 2012,11:38 PM by
Ponmathi Srilekha.S

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LAMB ROGANJOSH

Serves :
8

Preparation Time :
40 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • In a dry pan, toast the coriander seeds until very aromatic. Add the chili flakes and cook very briefly, and then grind to a fine powder.
  • Season the meat with ginger, and brown in the oil with the cloves. Sprinkle on the coriander and chili.
  • Add yogurt, 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 if 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 almonds.

INGREDIENTS

  • 2 tablespoon coriander seeds 
  • 3 teaspoons chili flakes 
  • 1½ kg boneless lamb, cut into 3-cm cubes
  • 1 teaspoon grated ginger
  • 6 whole cloves 
  • 6 tablespoons IDHAYAM sesame oil
  • 200 ml yoghurt
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cardamom
  • 250 ml water
  • 5 teaspoons garam masala
  • 1 teaspoon powdered saffron 
  • 200 ml cream
  • 3 tablespoons toasted flaked almonds
  • Posted Saturday, February 11, 2023 at 4:33:32 PM

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