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Lamb Braised in Yogurt and Cream (Rogani Gosht)

Lamb Braised in Yogurt and Cream (Rogani Gosht) is a volume 11-08 aug 2008 recipe made with Plain Yogurt, Heavy Cream, Onions, Blanched Almonds, and Fresh Ginger. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 2
• 1/4 cup
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 2 lb
• 2 lb

Method (preview)

1. 1

   Combine all ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth.

2. 2

   Put the yogurt mixture and the lamb into a large, heavy pot (preferably non-stick)and bring to a boil over moderate heat.

3. 3

   Reduce the heat and simmer tightly covered for 2 hours.

4. 4

   Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick.

5. 5

   Add the potatoes and continue cooking until tender, 30 to 45 minutes.

6. 6

   Contributed to the FareShare Gazette by Jennie; 28 August 2008. www.fareshare.net