Lamb Braised In Yogurt And Cream(rogani Gosht)

INGREDIENTS

1 cup plain yogurt
1 cup heavy cream
2 medium onions, coarsely chopped
¼ cup blanched almonds
2 tablespoons chopped fresh ginger
2 tablespoons ground coriander
1 tablespoon ground cardamom
Salt and freshly ground pepper to taste
1 kg. boneless lean lamb, cut into 2.inch pieces
½ to 1 kg. potatoes, peeled and quartered

METHOD

Combine all ingredients except the lamb and
potatoes in
an electric blender or food processor and
process until
smooth. Put the yogurt mixture and the lamb
into a large,
heavy pot (preferably nonstick) and bring to
a boil over
moderate heat. Reduce the heat and simmer
tightly
covered for 2 hours.
Check the stew and stir frequently, adding
milk or water
as needed if the sauce becomes too thick.
Add the
potatoes and continue cooking until tender,
30 to 45
minutes.

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