Roghan Ghosht

1. 1

   Heat 2 tablespoons of the oil in a pan, add on onion and fry until golden.

2. 2

   Add the lamb and hafl of the yoghurt, stir well, cover and simmer for 20 minutes.

3. 3

   Meanwhile, place the garlic, ginger, chillies, coriander seeds, cumin, mint, coriander leaves and 2 to 3 tablespoons yoghurt in an electric blender or food processor and work to a paste.

4. 4

   Heat the remaining oil in a large saucepan, add the cardamon, cloves and cinnamon and fry for 1 minute, stirring.

5. 5

   Add the prepared paste and fry for 5 minutes, stirring constantly.

6. 6

   Add the lamb and yoghurt mixture and salt to taste, stir well and bring to simmering point.

7. 7

   Cover and cook for 30 minutes.

8. 8

   Add the almonds and cook for a further 15 minutes, until the meat is tender.

* Per serving · 4 servings · Values may vary.

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