Roghan Gosht HT Indian MC
Gluten Wheat Free Eggless
India Asia Asian
450g/1lb Lean Lamb
2 level teasp Salt
300ml/10fl.oz. Natural Yoghurt
2 large Onions, sliced
4 tbsp Vegetable Oil
50g/2oz Fresh Ginger
4 Garlic Cloves
1/2 teasp Black Pepper
2 teasp Paprika
1 teasp Ground Cumin
50g/2oz Tomato Puree
1. Cut the meat into 2.5cm/1 inch cubes
and place in a large bowl together with the salt and yoghurt. Mix well with your
hands, rubbing the yoghurt into the meat.
Cover and refrigerate overnight.
2. The next day, in a large saucepan, fry
the onions in the ghee until soft and transparent.
3. Meanwhile, place the ginger, garlic
and water in a liquidiser and process until
4. Ad the liquidised garlic mixture to
the onions and simmer for 10 minutes, then
add the tomato puree and remaining spices
and simmer for a further 10 minutes.
the meat together with the marinade, mix well, partially cover and simmer
1-1/4 hours until tender. Serve hot.
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