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Roghan Gosht  HT  Indian  MC  120mins plus marinating



Serves 4      Hot  Lamb   Main Course  Curry Curries  Gluten Wheat Free  Eggless  Ind  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

150ml/5fl.oz. Water

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.


5.  Add the meat together with the marinade, mix well, partially cover and simmer for 1-1/4 hours until tender.  Serve hot.




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