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6 Jun 2013


Roghan Gosht is typical of the lamb cookery in northern India and Pakistan.This particular recipe  marinates the meat in yogurt and contains quantity  of tomato puree,which gives the dish a deep red colored sauce


1 kg boneless shoulder of lamb
Juice of two lemons
450 grams yogurt
1/2-1 tsp of salt
2 medium onions
4 garlic cloves
2-3 inch of ginger
75 grams of ghee
2 tsps of chili powder
2 tsps of coriander powder
2 tsps of powdered cumin
1 tsp of freshly ground black pepper
10 green cardamoms
225 grams of tomato puree


Cut the lamb into 1 inch cubes,put the cubes in large bowl and sprinkle in the lemon juice.Add yogurt and salt and stir well to mix cover and marinate at least for 24 hours.Turn the meat cubes from time to time to ensure they are all coated in the marinate

When ready to cook the marinated meat. peal and slice the onions,garlic and ginger.Heat the ghee in heavy based saucepan add onion ginger and garlic and fry gently for 4-5 minutes until soft.

Add the ground spices stir well and cook for another 2 minutes,then add the cardamoms and stir in the tomato puree meat and marinade.

Bring to the boil stirring constantly.Add 300 ml boiling water,then cover the pan and cook for 1 hour or until the meat is tender.Serve hot