A popular dish in North India, Roghan Gosht (rohg-uhn gohsht) is traditionally eaten with Chapatti or naan. Serve with an onion and tomato salad, chutney and well-chilled lager.
1 fl. oz. yogurt teaspoon asafoetida (optional) teaspoon cayenne pepper lb. boned leg of lamb, cut INTO 1-inch cubes -inch piece fresh root ginger, peeled and chopped garlic cloves
1 teaspoon white poppy seeds teaspoon cumin seeds tablespoon coriander seeds cloves seeds of
6 cardamom pods peppercorns
1 tablespoons whole unblanched almonds
1 tablespoons ghee or clarified butter medium-sized onion, finely chopped
1 teaspoon turmeric fl. oz. water teaspoon garam masala tablespoon chopped fresh coriander leaves
In a large mixing bowl, combine the yogurt, asafoetida, if used, and cayenne. Stir in the meat cubes. Cover the bowl and set aside.
Place the ginger, garlic, poppy, cumin and coriander seeds, cloves, cardamom seeds, peppercorns and almonds in the jar of an electric blender with 4 table-spoons of water and blend at high speed until the ingredients form a smooth paste. Add more water if necessary. With a spatula, scrape the paste out of the blender jar and put it in a small bowl. Set aside.
In a large flameproof casserole, melt the ghee or clarified butter over moderate heat. When the ghee or clarified butter is hot, add the onion. Reduce the heat to moderately low and fry the onion, stirring occasionally, for 8 to 10 minutes or until it is golden brown.
Add the turmeric and the spice paste and fry, stirring constantly, for 8 minutes. Add a spoonful or two of water if the mixture gets too dry.
Increase the heat to high. Add the lamb cubes and the yogurt marinade and fry, stirring constantly, for 10 minutes. Cover the casserole, reduce the heat to very low and simmer the lamb for 45 minutes.
Preheat the oven to very cool 275 °F (Gas Mark 1, 140°C).
Uncover the pan, increase the heat to moderate and add 2 fluid ounces of the water, stirring constantly until it has been absorbed. Add another 2 fluid ounces of the water and stir until it has been absorbed. Pour in the remaining 4 fluid ounces of water, cover the casserole, reduce the heat to low and cook the lamb for a further 15 minutes.
Stir in the garam masala and the coriander leaves. Cover the casserole and place it in the oven for 25 minutes.
Remove the casserole from the oven. Spoon the lamb mixture on to a warmed serving dish and serve immediately.