Ingredients:
1 Tablespoon(s) whole fennel seeds 3 lb cubed lamb
3 1/4 Cup(s) plain yoghurt 4 ts paprika
6 Tablespoon(s) vegetable oil 1/2 ts cayenne pepper
1 3/4 inch stick of cinnamon 1 1/2 ts dried ginger
1/2 Teaspoon(s) whole cloves 3 2/3 c water or beef broth
2 1/2 Teaspoon(s) salt 1/4 ts garam masala
1 Pinch(s) asafetida |
Directions: Grind the fennel seeds until find. Put the yoghurt in a bowl and beatit with a fork until smooth and creamy.Heat the oil in a large pot over a high flame. When hot, put in thecinnamon and cloves. A second later, put in the ground asafetida. Asecond after that, put in all the meat and the salt. Stir the meat ancook, still on a high flame for about 5 minutes. Now put in the paprikaand cayenne and give the meat a good stir. Slowly add the yoghurt, asmall amount at a time, stirring the meat vigorously as you do so. Addall the yoghurt this way. Keep cooking on high heat until all liquidhas boiled away and the meat pieces have browned slightly. Add thefennel and ginger. Give the meat some more good stirs. Now put in thewater or broth, cover so as to leave the lid very slightly ajar, andcook on medium heat for 30 minutes. Cover completely and cook on lowheat for another 45 minutes or until meat is tinder. Stir a few timesas the meat cooks, making sure that there is always some liquid in thepot.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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