Roghan Ghosht Recipe

Roghan Ghosht Recipes

Ingredients :

4 tbsp oil

2 onions, finely chopped

750g (1.5 lb) boned leg of lamb, cubed

175ml (6 fl oz) natural yogurt

6 cardamom pods, crushed

6 cloves

2.5 cm (1 inch) piece of cinnamon stick

125g (4 oz) flaked almonds

salt and pepper


Spice paste -

2 garlic cloves

2.5 cm (1 inch) piece of fresh root ginger, peeled and roughly chopped

2 green chilies, deseeded

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp chopped mint leaves

1 tsp chopped coriander

2-3 tbsp natural yogurt


To garnish -

fried onion rings

slices of lemon

Method :

Heat 2 tbsp of the oil in a large saucepan, add half of the onions and fry until golden. Add the lamb and 175ml (6 fl oz) of the yogurt, stir well, then cover and simmer for 20 minutes.

Meanwhile, place the spice paste ingredients in a blender or food processor and blend to a smooth paste.

Heat the remaining oil in a large saucepan, add the cardamom, cloves and cinnamon and fry quickly for 1 minute, stirring. Add the remaining onion and the prepared spice paste and fry for 5 minutes, stirring constantly. Add the lamb and yogurt mixture, season to taste, stir well and bring to simmering point. Cover and cook for 30 minutes.

Add the almonds and cook for a further 15 minutes, until the meat is tender. Remove the whole spices before serving. Garnish with fried onion rings and lemon slices and serve immediately.

Serves 4

This popular Indian curry originated in Kashmir, in the north of the country. There are plenty of fresh herbs and spices and the yogurt adds a creamy finish to the dish.

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