Lamb Braised in Yogurt and Cream

1 cup plain yogurt
1 cup heavy cream
2 medium onions, coarsely chopped
1/4 cup blanched almonds
2 tablespoons chopped fresh ginger
2 tablespoons ground coriander
1 tablespoon ground cardamom
Salt and freshly ground pepper to taste
2 lb. boneless lean lamb, cut into 2.inch pieces
1 to 2 lb. potatoes, peeled and quartered

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 non-stick) 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.

MUTTON/LAMB ROGAN JOSH

Ingredients
Mutton 500 gm
Tomatoes 115 gm
Coriander 10 gm
Fat 30 gm
Chilly powder 10 gm
Ginger 10 gm
Garlic 5 gm
Onions 115 gm
Ratan Jot 5 gm
Salt To taste

Method :
· Cut mutton into small pieces.
· Chop onions, grind it with red chilly ginger and garlic
· Heat fat, fry Masala, add meat pieces fry well and add sufficient water to
cook meat.
· Dissolve Ratan Jot in a little warm water and add to meat and look on slow
fire.
· Garnish with coriander.