Rhogan Josh Gosht (Lamb in Red Gravy)

24 oz. lean lamb, cubed
1/2 cup plain yogurt
Salt
9 oz. onions, roughly chopped
1 piece (2-inches) ginger, coarsely chopped
2 cloves garlic
14 oz. tomatoes, chopped
5 tbsp. ghee or oil
1 tbsp. chopped fresh cilantro

Spices (1):
3 green cardamoms
3 cloves
3 sm. pieces cassia bark
1/2 tsp. turmeric
1/2 tsp. chili powder
1 tsp. ground coriander
1 tsp. ground cumin

Spices (2):
2 tsp. garam masala
2 tsp. paprika
1/8 tsp. red food coloring powder

Directions:

Mix lamb and yogurt with spices (1) and salt; let stand for 6 hours minimum or overnight. Put onions, ginger, garlic and tomato into blender and purée.

Melt ghee in a pan and add onion purée. Put lamb mixture in a separate pan (without ghee). Cook both for 20 to 30 minutes. Salt to taste and stir the meat occasionally to prevent sticking.

Combine the two mixtures and cook for a further 1/2 an hour or so, until the meat is quite tender. Add spices (2) and fresh cilantro/coriander. Mix well and cook for a further 5 minutes before serving.

Comments from Kathleen Morrison :

If at any time the curry gets too dry, add a little water. Alternatively, after both meat and purée have been fried, they can be put in a casserole dish in a preheated 375°F (190°C) oven and baked for 45 minutes. Add spices (2) and bake for a further 10 to 15 minutes. Add fresh coriander and serve.

User Reviews:

Made it exactly as written. Had reservations about not frying off onion/garlic/ginger prior to adding tomatoes which proved correct. Puree ended up more of a Pesto. End result dish not very nice.

submitted by scrummy on December 04, 2004

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