Kashmiri Rogan Josh

Ingredients

• •1 pch 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

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Method

From foodista.com — read the original

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. 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.
4. 4Stir 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.
5. 5Slowly add the yogurt, a small amount at a time, stirring the meat vigorously as you do so.
6. 6Add all the yogurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.
7. 7Add 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.
8. 8Cover 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.
9. 9Remove 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.