From tich@vault-2000.co.nz Wed Feb 11 12:47:54 1998 Date: 5 Feb 1998 07:04:42 -0700 From: Samoht Drahcir Reply-To: Samoht Drahcir Newsgroups: rec.food.recipes Subject: Roghan Gosht Followup-To: rec.food.cooking Roghan Gosht (Lamb with Yogurt and Tomatoes) Northern India / Pakistan Ingredients 1kg (2-2.25 lb) boneless shoulder of lamb juice of 2 lemons 450g (1 lb) natural yoghurt 0.5-1 teaspoon salt 2 medium onions 4 garlic cloves 5-7.5cm (2-3 inches) piece fresh root ginger 75g (3 oz) ghee 2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon freshly ground black pepper 10 green cardamoms 225g (8 oz) tomato puree Cut the lamb into 2.5 cm (1 inch) cubes, being careful to trim away all fat and gristle. Put the cubes into a large bowl and sprinkle in the lemon juice. Add the yoghurt and the salt and stir well to mix. Cover the bowl and leave to marinate in a cool place for at least 24 hours or at the bottom of the refrigerator for up to 3 days. Turn the meat from time to time to ensure they are all well coated in the marinade. When ready to cook: Peel and thinly slice the onions, garlic and ginger. Heat the ghee in a heavy based saucepan, add the onions, garlic and ginger and fry gently for 4-5 minutes until soft. Add the ground spices, stir well and cook for a further 2 minutes, then add the cardamoms and stir in the tomato puree, meat and the marinade. Bring to the boil stirring constantly. Add 300 ml (0.5 pint) boiling water. Cover the saucepan and cook for 1 - 1.5 hours until the meat is tender. Serve hot. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.