Kashmiri Rogan Josh (indian Mutton/ Lamb Curry)

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 1/2 kg lamb, cubed
• 1 tablespoon fennel powder
• 3 1/4 cups plain yogurt, whisked
• 6 tablespoons oil
• 3/4 inch cinnamon stick
• 1/2 teaspoon clove
• 1 pinch asafetida powder
• 4 teaspoons paprika
• 1/4 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons dried ginger powder
• 3 2/3 cups water or 3 2/3 cups beef broth
• salt, to taste

Recipe

• 1 heat oil in a large saucepan.
• 2 add cinnamon stick and cloves.
• 3 after a second, add asafoetida, meat and salt. saute for 5 minutes.
• 4 add paprika and cayenne pepper. stir.
• 5 add yoghurt gradually. stir till all the liquid evaporates and the meat turns brown in color.
• 6 add fennel and ginger powders. stir.
• 7 add water or broth, cover partly and cook on medium heat for 30 minutes.
• 8 cover completely and cook on low heat for another 30 minutes or until the meat is tender. stir the meat from time to time as it cooks.
• 9 uncover and add the garam masala powder. if the gravy is too thin, let it boil till it thickens to the desired consistency.
• 10 serve hot.