Roganjhost are among the dishes you will find on the menu all over India. These tender lamb cubes in a creamy, aromatic sauce, lightly spiced and with just a hint of chili, is a good example that curries need not be burning hot to be delicious.
1 kg lean, boneless lamb
2 tablespoons ghee (clarified butter)
1/3 teaspoon asafoetida (optional)
1 1/2 teaspoon salt
1/4 teaspoon crushed black pepper
1 cup yoghurt
1 1/2 cup hot water
1 1/2 tablespoons coriander seeds
1/8 teaspoon powdered cloves
1/2 teaspoon ground dried ginger
1 1/2 teaspoons mild chili powder
1/2 teaspoon crushed kardemomme seeds
1-2 teaspoons garam masala to let Kashmir *
3/4 cup whipping cream
1 teaspoon sugar
* A mild curry blend with a touch more cardamom than ordinary and no turmeric.
 Trim the meat and cut it into bite-sized cubes. Heat the clarified butter in a large frying pan and fry the meat in several rounds to give it a good color. Add the asafoetida, salt and pepper and put all the meat in the pan. Add the yogurt and cook over medium heat, stirring constantly until the liquid is absorbed, then add water and give it a boil. Turn the heat down and simmer.
 Roast the coriander seeds until they have got a good color. Grind them finely and mix them with the meat together with cloves, ginger, chili powder, cardamom and garam masala. Simmer about 25 minutes until the meat is tender and the liquid absorbed.
 Stir in the whipping cream and sugar and heat the dish to the boiling point and serve. A little extra garam masala can be sprinkled over the dish before serving.