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Roghan Ghosht

Recipe by Rajesh of Chennai, IN

Ingredients non vegetarian 4 servings

    • 4 tbsp Oil
    • 2 Onions, Finely Chopped
    • 750 g Lamb, Cubed
    • 300 ml Yogurt
    • 2 Garlic Cloves
    • 1 inch Ginger
    • 2 Green Chillies
    • 1 tbsp Coriander Seeds
    • 1 tsp Cumin Seeds
    • 1 tsp Chopped Mint Leaves
    • 1 tsp Chopped Coriander Leaves
    • 6 Cardamoms
    • 6 Cloves
    • 1 inch Cinnamon Stick
    • 125 g Flaked Almonds
    • Salt To Taste


    1. Heat 2 tbsp oil in a pan. Add half of the onions and fry until golden brown. Add lamb and 3/4th of the yogurt, Stir well cover it with a lid and simmer for 20mins.
    2. Place the garlic, ginger, chillies, coriander seeds, cumin seeds, mint, coriander leaves and remaining yogurt  in a blender and make a paste.
    3. Heat the remaining oil in a saucepan. Add tha cardamoms, cloves and cinnamon, stir-fry for 1min. Add remaining onion and the prepared paste and fry, stirring constantly for 5mins.
    4. Add the lamb mixture and salt. Stir well and bring to simmer. Cover it with a lid and cook for 30mins. Add the almonds and cook for further 15mins until the meat is tender.



    made it last was dam yummy

    jean chaurasia

    this was really tasty. Thanks


    Cooked this today for my meat-eatarian friends who had come over. Honestly, dear Rajesh, it's rather you who actually deserve all the compliments I got for cooking this delicasy. keep up the good work. Cheers.



    Thanks Rajesh, I have to admit u have such good taste and such good balance in your spices.