Roganjhost Lamb

By BobLongo

Ingredients

• 2 pounds lean boneless lamb
• 2 tablespoons ghee (clarified butter)
• 1/8 teaspoon asafetida
• 1 1/2 teaspoons salt
• 1/4 teaspoon cracked black pepper
• 1 cup yogurt
• 1 1/2 cups warm water
• 1 1/2 teaspoons coriander seed
• 1/8 teaspoon powdered cloves
• 1/2 teaspoon ground dried ginger
• 1 1/2 teaspoons mild chili powder
• 1/2 teaspoon crushed cardamom seeds
• 1 teaspoon garam masala
• 3/4 cup Knorr Cream Soup Base, prepared
• 1 teaspoon sugar

Preparation

Step 1

Serving Size:8

Trim the meat and cut into bite size cubes.

Heat the butter (ghee) in a large skillet and fry meat in several batches until browned.

Add the asafetida, salt and pepper, return meat. Add the Yogurt and cook over medium heat, stirring frequently until the liquid reduces.

Add seasonings, cream soup base, simmer on low heat.