Kashmiri Rogan Josh

Total Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 1 tablespoon fennel seed
• 3 1/4 cups plain yogurt
• 6 tablespoons vegetable oil
• 1 cinnamon stick (3/4")
• 1/2 teaspoon whole cloves
• 2 1/2 teaspoons salt
• 1 pinch asafetida powder
• 3 lbs lamb, cubed
• 4 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons dried ginger
• 2/3 cup water or 2/3 cup beef broth
• 1/4 teaspoon garam masala

Recipe

• 1 grind the fennel seeds until fine.
• 2 put the yoghurt in a bowl and beat it with a fork until smooth and creamy.
• 3 heat the oil in a large pot over a high flame.
• 4 when hot, put in the cinnamon and cloves.
• 5 a second later, put in the ground asafetida.
• 6 a second after that, put in all the meat and the salt.
• 7 stir the meat an cook, still on a high flame for about 5 minutes.
• 8 now put in the paprika and cayenne and give the meat a good stir.
• 9 slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so.
• 10 add all the yoghurt this way.
• 11 keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.
• 12 add the fennel and ginger.
• 13 give the meat some more good stirs.
• 14 now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes.
• 15 cover completely and cook on low heat for another 45 minutes or until meat is tinder.
• 16 stir a few times as the meat cooks, making sure that there is always some liquid in the pot.
• 17 remove the lid and add the garam masala.
• 18 you should have a thick, reddish brown sauce.
• 19 if it is too thin, boil away some of the liquid.