Captain Hogan's Roghan Gosht

(Lamb Leg Tunnel Boned )

Ingredients

  • 1 lb. HORIZON Diced Lean Lamb in one inch cubes from a Tunnel-boned Leg or Liberty Leg of Lamb
  • 1 1/2 teaspoons of salt,
  • 1/2 pint of plain yogurt,
  • 2 large onions,
  • 8 ozs. ghee [clarified butter],
  • 2 ozs. fresh chopped ginger root,
  • 4 cloves of garlic,
  • 1/4 pint of water ,
  • 1/2 teaspoon of fresh ground black pepper,
  • 2 teaspoons of paprika pepper,
  • 1 teaspoon cumin seed powder,
  • 2 ozs. tomato puree

Directions

  1. Add salt to the yogurt and rub this well into the meat, cover and leave in the fridge for 24 hours.
  2. Following day slice onions and fry in ghee until golden. [ Use a heavy 4 pint saucepan for this dish. ]
  3. Liquidise the chopped ginger and garlic with the water, add this to the onions.
  4. Simmer for about 10 mins.
  5. Add the rest of the spices and simmer for about another 10 mins.
  6. Stir in the tomato puree.
  7. Add the meat and all the marinade [ yogurt ].
  8. Cook gently for about 1 1/4 hours or until meat is tender.
  9. Serve with rice & nan bread plus the usual condiments.

Thanks to Captain Michael John Hogan of the Shetland Islands for this recipe.