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KASHMIRI ROGAN JOSH

Category:    Indian, Ethnic, Easy, Entertain, Main dishes
Yield:6 servings
 
      1 tb Whole fennel seeds                  3 lb Cubed lamb
  3 1/4 c  Plain yoghurt                       4 ts Paprika
      6 tb Vegetable oil                     1/2 ts Cayenne pepper
      1 ea 3/4" stick of cinnamon          1 1/2 ts Dried ginger
    1/2 ts Whole cloves                    3 2/3 c  Water or beef broth
  2 1/2 ts Salt                              1/4 ts Garam masala
      1 pn Asafetida                      
 
  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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