Lamb Curry With Yogurt
Rogan Gosht (Lamb Curry)
Traditional Punjabi Lamb Curry
Lamb Curry


Curry is a pretty loose term, so I have included a few recipes that I
think should fall into your request for a lamb curry. Enjoy!

Lamb Curry With Yogurt

4 Green chili peppers, chopped
1 Tbsp Minced fresh ginger
2 Garlic cloves, minced
1 large Onion, minced
2 Tbsp Ground coriander seeds
2 tsp Ground turmeric
1 tsp Ground cumin seeds
1 tsp Cinnamon
1 tsp Ground mustard seeds
4 cup unflavored yogurt
2 lb Boneless lamb, cubed
1 large Onion, sliced
2 Tbsp Clarified butter
Salt to taste

Place chilies, ginger, garlic, mined onion, spices and yogurt in a blender
or food processor and process until well mixed. Spoon mixture over lamb,
tossing to coat well, cover and refrigerate for 3 hours.
Saute sliced onion in clarified butter. Do not let onion brown. Add lamb
and
the yogurt marinade, mix all together; cover and simmer until meat is
tender, 1 to 1 1/2 hours. Season with salt to taste.

Serves 4


Rogan Gosht (Lamb Curry)

This is an exceptional rich dish of the Punjab. This type of lamb curry
needs plain rice or chapatti to go with it. It may also be made with beef.

2 Medium onions, chopped
1 cup Butter or margarine
1 lb Small white turnips, peeled and halved
2 lbs Lamb, in large cubes
1 Tbsp Sugar
1 cup Plain yogurt
1 Tbsp Ground coriander
1/4 to 1/2 tsp cayenne
2 tsp Salt
Hot water
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground saffron

Brown onions in the butter. Add all other ingredients except saffron, and
cook for 25 minutes, or until meat is browned. Add 1 cup hot water. Reduce
heat and simmer, covered. Dissolve saffron in 1 Tbsp. hot water, and add
just before serving.

Makes 6 servings.




Traditional Punjabi Lamb Curry

1 1/2 lbs of lamb
2 onions
1/2 clove of garlic
120 grams of fresh ginger
1 teaspoon of cumin seeds
2 fl o of vegetable oil
200 grams of fresh tomatoes
6 finely chopped chilies
1 Tbsp of garam masala
1 tsp turmeric
1 tsp chili powder
1 tsp cumin powder
1 tsp fresh ground coriander seed
2 bay leaves
1 cinnamon stick
2 black cardamoms
freshly chopped coriander
salt and pepper to taste

Cut and cube the lamb, if necessary Finely dice the onion Crush ginger and
garlic and combine the two Chop the chilies Blend the tomatoes In a mortar
and pestle ground the coriander seed Place large pot over high heat and
add oil or ghee. Fry cumin seeds, and then add ginger and garlic mix fry
for 4 minutes Add onions and chilies, cook for 20 minutes or until onions
become transparent. Add black cardamom, cinnamon and bay leaf. Add lamb,
cook at high heat stirring occasionally, for 20 minutes, after which
reduce heat to simmer. Place lid on pot and allow it to simmer for 30
minutes, (no need to add water as lamb will cook in its own juices).
After 30 minutes, add the rest of the spices and the blended tomatoes. Now
cook on medium heat for 20 minutes, stirring occasionally, then reduce
heat for last 5 minutes, this will allow the oils rise to the top along
with the spices; skim off excess oil and remove the spices. Add freshly
chopped coriander for garnish




Lamb Curry

Lamb blends beautifully with Indian spices, says Munira Handa, who
provided
this basic but delicious recipe.

1 lb (450 g) lamb, chopped
2 onions, chopped
1 tsp each: garlic paste, ginger paste
3/4 cup water
2 Tbsp vegetable oil
1 tsp garam masala
1/2 tsp turmeric
3/4 tsp salt
1 tomato, chopped
2 Tbsp tomato paste
3 Tbsp plain yogurt
1 small green chili, minced

In medium saucepan, combine meat, onions, 1/2 teaspoon each of garlic and
ginger pastes and water. Bring to boil over high heat. Reduce heat to
low;
cover. Simmer until meat is tender, at least 1 hour.
In small skillet, heat oil over medium-high. Add remaining 1/2 teaspoon
each
of garlic and ginger pastes, garam masala, turmeric, salt, tomato, tomato
paste, yogurt and chili. Cook, stirring, 5 minutes until it becomes a
thick
sauce. Add to lamb mixture. Raise heat to high; bring to boil.

Makes 4 to 6 servings.


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