Kashmiri Rogan Josh (Indian Mutton/ Lamb Curry)

Ingredients

• 1 1/2 kg lamb, cubed
• 1 tablespoon fennel powder
• 3 1/4 cups plain yogurt, whisked
• 6 tablespoons oil
• 3/4 inch cinnamon stick
• 1/2 teaspoon clove
• 1 pinch asafetida powder
• 4 teaspoons paprika
• 1/4 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons dried ginger powder
• 3 2/3 cups water or beef broth
• salt, to taste

Directions

1. 1

   Heat oil in a large saucepan.

2. 2

   Add cinnamon stick and cloves.

3. 3

   After a second, add asafoetida, meat and salt. Saute for 5 minutes.

4. 4

   Add paprika and cayenne pepper. Stir.

5. 5

   Add yoghurt gradually. Stir till all the liquid evaporates and the meat turns brown in color.

6. 6

   Add fennel and ginger powders. Stir.

7. 7

   Add water or broth, cover partly and cook on medium heat for 30 minutes.

8. 8

   Cover completely and cook on low heat for another 30 minutes or until the meat is tender. Stir the meat from time to time as it cooks.

9. 9

   Uncover and add the garam masala powder. If the gravy is too thin, let it boil till it thickens to the desired consistency.

10. 10

    Serve hot.