6 Servings
Ingredients:
1 tbsp whole fennel seeds
3 1/4 cup plain yogurt
6 tbsp vegetable oil
1 - 3/4" stick of cinnamon
1/2 tsp whole cloves
2 1/2 tsp salt
1 pinch asafoetida
3 lb cubed lamb/ meat
4 tsp paprika
1/2 tsp cayenne pepper
1 1/2 tsp dried ginger
3 2/3 cup water or meat broth
1/4 tsp garam masala
Method:
Grind the fennel seeds until fine. Put yogurt in a bowl and beat it until smooth and creamy. Heat oil in a large pot over high flame. When hot, put in cinnamon and cloves. A second later, put in asafoetida. Just after that add meat and salt. Stir the meat and cook, still on high flame, for about 5 minutes. Now add paprika and cayenne and stir well. Slowly add yogurt, small amount at a time, stirring meat vigorously as you do so. Add all the yogurt this way. Keep cooking on high flame until all the liquid evaporates and meat pieces are slightly brown. Add fennel and ginger. Give meat some more good stirs. Now add water/ broth and cover so as to leave the lid little ajar. Cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tender. Stir a few times as the meat cooks ensuring that there is some liquid in the pot. Remove the lid, add garam masala.
1 tbsp whole fennel seeds
3 1/4 cup plain yogurt
6 tbsp vegetable oil
1 - 3/4" stick of cinnamon
1/2 tsp whole cloves
2 1/2 tsp salt
1 pinch asafoetida
3 lb cubed lamb/ meat
4 tsp paprika
1/2 tsp cayenne pepper
1 1/2 tsp dried ginger
3 2/3 cup water or meat broth
1/4 tsp garam masala
Method:
Grind the fennel seeds until fine. Put yogurt in a bowl and beat it until smooth and creamy. Heat oil in a large pot over high flame. When hot, put in cinnamon and cloves. A second later, put in asafoetida. Just after that add meat and salt. Stir the meat and cook, still on high flame, for about 5 minutes. Now add paprika and cayenne and stir well. Slowly add yogurt, small amount at a time, stirring meat vigorously as you do so. Add all the yogurt this way. Keep cooking on high flame until all the liquid evaporates and meat pieces are slightly brown. Add fennel and ginger. Give meat some more good stirs. Now add water/ broth and cover so as to leave the lid little ajar. Cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tender. Stir a few times as the meat cooks ensuring that there is some liquid in the pot. Remove the lid, add garam masala.