Page 124 - UMass2018_CookBook

Ingredients
Serves 8
1 tablespoon coriander seeds 2 teaspoons cumin seeds 1 tablespoon poppy seeds 16 almonds 2 brown cardamom pods 1⁄4 teaspoon peppercorns 4 cloves 2 tablespoons
dessicated coconut 4 Kashmiri chiles 3⁄4 ounce fresh ginger 8 garlic flakes Large pinch of
ground nutmeg
1⁄3 cup vegetable oil
2 bay leaves
1 small cinnamon stick or 1⁄2 teaspoon ground cinnamon
5 green cardamom pods 2 yellow onions, chopped 2 tomatoes, puréed 1 teaspoon turmeric powder 1 tablespoon red chile powder 1⁄4 cup curd Salt 2 1⁄4 pounds lamb shoulder 1 to 2 cups water
Rice, naan, roti or paratha, for serving
Roghan Josh (Indian Chevon)
Mathur Family, Amherst, MA
“This recipe is very close to my heart. Back home in India, it was prepared on special occasions and represents the essence of Indian cooking. Making Roghan Josh used to be a full-day activity, with my father going out to the market early in the morn- ing to get the most tender meat he could find. He would then commandeer me or my younger brother to hold a knife and help him meticulously clean the meat of any fat tendons. Meanwhile, my mother would start the process of preparing the ‘masala’ (the paste). Roghan Josh essentially united the whole family into the kitchen on week- ends and all the hard work paid off when we finally got to taste the sublime dish over lunch. I remember we could never have enough of this dish. Once it was prepared, we would have it for 2 to 3 meals straight. This recipe brings back a lot of fond memo- ries from my childhood!” — Shuchi Mathur
114 | TASTE OF HOME