Kashmiri Rogan Josh

Ingredients

• •asafetida
• •3⅔ cups beef broth
• •½ teaspoon cayenne pepper
• •1½ teaspoons ginger
• •½ tsp fennel seeds
• •¼ teaspoon garam masala
• •3 pounds lamb
• •4 teaspoons paprika
• •3¼ cups yogurt
• •1 teaspoon salt
• •6 teaspoons vegetable oil
• •1 stick cinnamon

Method

Adapted from foodista.com

1. 1Grind the fennel seeds until find.
2. 2Put the yogurt in a bowl and beat it with a fork until smooth and creamy.
3. 3Heat the oil in a large pot over a high flame.
4. 4When hot, put in the cinnamon and cloves.
5. 5A second later, put in the ground asafetida.
6. 6A second after that, put in all the meat and the salt.
7. 7Stir the meat an cook, still on a high flame for about 5 minutes.
8. 8Now put in the paprika and cayenne and give the meat a good stir.
9. 9Slowly add the yogurt, a small amount at a time, stirring the meat vigorously as you do so.
10. 10Add all the yogurt this way.
11. 11Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.
12. 12Add the fennel and ginger.
13. 13Give the meat some more good stirs.
14. 14Now 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. 15Cover 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.
16. 16Remove the lid and add the garam masala.
17. 17You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.