Because once this lamb thing catches on, we are going to need every one of them.

I really don’t understand why so many Americans refuse to eat lamb.  It has a great flavor, can be cooked medium rare, and isn’t horribly expensive.  Almost all of the great cuisines of the world have embraced lamb, but we are stuck with a choice between leg of lamb and lamb chops at the grocery store.  It’s a damn shame and I guess I’ll be forced to eat at French and Indian restaurants until we as a Country catch up.  Which brings me to my post.

Laura and I have been dabbling with Indian food for the last several years, but have never really gotten into it.  I made some Saag and we got hooked on a restaurant down the street, but it never became a solid part of our repertoire.  But we recently discovered Classic Indian Cooking by Julie Sahni in a pile of books we liberated from my parents prior to a move.  It’s an older book, published in 1980, but I figured why not give it a chance.  I’m a little bored with the ridiculous conveinence of the internet and thought some old school recipe book cooking might do me some good.

We decided to go with Rogani Gosht or lamb braised in aromatic cream sauce.  This recipe comes directly from Ms. Sahni’s cookbook and she deserves all credit for it’s deliciousness.

Ingredients list:

GROUP 1 -

1 cup plain yogurt

2 medium onions

2 tbs blanched slivered almonds

1 1/2 tbs chopped fresh ginger

Group 2 -

2 tbs ground coriander

2 1/2 tsp ground cardamom

1 tsp black pepper

1 tbs salt

1 cup heavy cream

2 lbs lean lamb (boneless) cubed

GROUP 3 -

3-4 medium sized boiling potatoes (new potatoes) cubed

Take group 1 and place it in a food processer and turn it into a puree.  Then take group 2, along with the group 1 puree, and place it in a heavy bottomed pot and turn on your stove top to medium to medium high.  Once it comes to a boil, reduce to a simmer and cook for a little less than two hours.  Then add group 3 and cook for another 30-40 minutes.

The author suggests letting the dish sit for awhile to let the flavors meld together, you’re going to have to tell me how that turned out because I sure didn’t have the patience.

Serve this over brown or white basmati rice.

- Team Denver