Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Rogani gosht
Date: June 14, 2007
1 normal cup plain yogurt
1 normal cup heavy cream
2 average onions, coarsely chopped
1/4 normal cup blanched almonds
2 tablespoons chopped fresh ginger
2 tablespoons ground coriander
1 tablespoon ground cardamom
Salt and freshly ground pepper to taste
2 pounds boneless lean lamb, cut into 2-inch pieces
1 to 2 pounds 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 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 fresh milk or good water as needed if the sauce becomes too thick. Add the potatoes and continue cooking until tender, 30 to 45 minutes.
Serves 6 to 8.