Kashmiri Rogan Josh

... submitted by amanda


Serves 6.

1 Tbsp whole fennel seeds
3 1/4 cup plain yoghurt
6 Tbsp vegetable oil
3/4" stick of cinnamon
1/2 tsp whole cloves
1/2 tsp salt
1 pn asafetida
lb cubed lamb
tsp paprika
1/2 tsp cayenne pepper
1 1/2 tsp dried ginger
3 2/3 cup water or beef broth
1/4 tsp garam masala

Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it
with a fork until smooth and creamy. Heat the oil in a large pot over
a high flame. When hot, put in the cinnamon and cloves. A second later,
put in the ground asafetida. A second after that, put in all the meat
and the salt. Stir the meat an cook, still on a high flame for about 5
minutes. Now put in the paprika and cayenne and give the meat a good
stir. Slowly add the yoghurt, a small amount at a time, stirring the
meat vigorously as you do so. Add all the yoghurt this way. Keep
cooking on high heat until all liquid has boiled away and the meat
pieces have browned slightly. Add the fennel and ginger. Give the meat
some more good stirs. 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. Cover completely and cook on low heat for another 45 minutes
or until meat is tinder. Stir a few times as the meat cooks, making
sure that there is always some liquid in the pot. Remove the lid and
add the garam masala. You should have a thick, reddish brown sauce. If
it is too thin, boil away some of the liquid.


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