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Lamb Braised in Aromatic Cream Sauce

(Rogani Gosht)

From Julie Sahni, Classic Indian Cooking

Serves: 6-8


  • 1 c. plain yogurt
  • 2 medium-sized onions, peeled and quartered
  • 1.5 tbs. fresh ginger, chopped
  • 2 tbs. slivered blanched almonds
  • 2 tbs. ground coriander
  • 2.5 tsp. ground cardamom
  • 1 tsp. black pepper
  • 1 tbs. salt
  • 1 c. heavy cream
  • 2 lbs. boneless lamb (preferably leg), or beef round, cut into 1.5-inch pieces
  • 3-4 medium-sized boiling potatoes (red wax), about 1 lb., peeled, quartered
  • 1/4-1/3 c. milk (if needed)


  1. Put yogurt, onions, ginger, and almonds into food processor, and reduce to fine puree.
  2. Put pureed mixture, coriander, cardamon, black pepper, salt, heavy cream, and meat into large, heavy-bottomed pan. Place over medium-high heat and bring to a boil. Reduce to simmer and cook, covered, for 1.75 hours (1 hour, 45 minutes). Add potatoes and continue simmering until potatoes are done and meat is very tender (about 40 minutes). Check and stir often to keep sauce from sticking and burning. Add a little milk if sauce gets too thick.
  3. Degrease the dish (if necessary). Check for salt, and serve.


    Keywords: Indian, Lamb.