Rogani Gosht  ~ India
Lamb Braised in Yogurt and Cream

This is a well known Mogul dish from northern India. It is simple and easy to prepare, not fiery hot like so many Indian dishes. 

1 C. (250 ml) plain yogurt
1 C. (250 ml) heavy cream
2 med. onions, coarsely chopped
1/4 C. (60 ml) blanched almonds
2 T. (30 ml) chopped fresh ginger
2 T. (30 ml) ground coriander
1 T. (15 ml) ground cardamom
Salt and freshly ground pepper to taste
2 lb. (1 Kg) boneless lean lamb, cut into 2-inch pieces
1 - 2 lb. (450 - 900 g) 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.

Serves 6 to 8.