Hi everyone!...how is everyone holding up!?...So whats new out here??:))
India made the match a tie...I know old news...not that I watched the match tooo!, But my hubby and his friend religiously and faithfully did and gave me all the updates! So it was a fun match after all!
Roghan Gosh is a very popular Mutton or Lamb curry found on many Indian restaurants all across America and India too. Its a dish traditionally from the Himalayan region.
I ate it couple of times in the restaurant and always liked it. always remember to eat meat dishes only at good places, not everyone makes it that good...if you understand what I mean!
I saw this recipe in a cookbook at my friend's place. The recipe seemed so easy. I immediately burrowed it and made this dish on Sunday! It came out perfect and creamy.
The only thing I adjusted was the amount of spice, cos it wasn't that spicy enough for me and I love spicy stuff. More so even when its a non-veg dish.
This dish can be made with mutton, that's goat or with lamb. I made it with lamb, as that is easily accessible to me.
Remember to adjust spice according to your needs.
The recipe is the same as is in the book. The small things I changed are explained in ().
This recipe is from the cookbook INDIAN - a culinary journey of discovery - by Mridula Baljekar.
2-3 tbsp oil (recipe asks for 4)
1 large onion, chopped roughly
2 tbsp ginger garlic paste (recipe asks for 2in piece of ginger and 5 garlic cloves)
3-4 green chillies (recipe doesn't ask for it)
3 large tomatoes chopped (recipe asks for 14 oz canned tomatoes)
3 cardamom pods
2 bay leaves
1 tbsp ground coriander
1 tsp turmeric powder (or less)
1 tsp chilli powder ( I used nearly 3 tsp)
1 - 2 lbs of lamb, cut into small pieces
2/3 cup yogurt
1 tsp gram flour, besan, chick pea flour
salt to taste
2-4 tbsp tomato puree (recipe asks for 1 tbsp tomato paste)
1/2 cup warm water (or more)
1 tsp ghee, clarified unsalted butter or unsalted butter
1 tsp garam masala
1/2 tsp ground nutmeg
2 tbsp chopped coriander leaves for garnish
Heat about a tbsp of oil in a pan on medium heat.
Add the onion, green chillies and ginger garlic paste and saute for 3-4 minutes, till just turning brown.
Remove from heat and by draining as much oil as possible, transfer to a grinder or blender or food processor along with the tomatoes. Puree it with no additional water.
Turn the heat to low and in the same pan, with another tbsp of oil, add the cardamom pods, bay leaves. Saute till slightly turning brown.
Add the ground coriander, turmeric and chilli powder. Saute for a minute.
Add the tomato and onion puree to the pan and raise the heat to medium and cook until oil separates from the gravy. Turn the heat to low at this point and continue cooking for another 2-3 minutes.
Add the lamb and increase the heat a bit. Cook until the meat changes its color.
Whisk yogurt and gram flour together in bowl until smooth.
Reduce the heat and add in the yogurt paste 2 tbsp at a time and incorporate well into the gravy.
Add salt and tomato puree (or paste). Reduce heat, cover and continue cooking for about 20-30 min, stirring occasionally.
Add the water and bring it to a low simmer. Re-cover and continue cooking for another 20 minutes or till the meat is tender.
Melt the ghee in a small pan on low heat.
Add the garam masala and nutmeg, saute for about 30 seconds. Pour this over the curry. By now all the gravy should have thickened.
Stir in half of the chopped coriander leaves. Garnish with rest when removed from heat.
Serve hot with naan or rice. I served with a simple vegetable fried rice.
Sending this to Bookmarked Recipes- Tuesdays hosted by Aipi and Priya.