Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Whole fennel seeds
3 1/4 c Plain yoghurt
6 tb Vegetable oil
1 3/4" stick of cinnamon
1/2 ts Whole cloves
2 1/2 ts Salt
1 pn Asafetida
3 lb Cubed lamb
4 ts Paprika
1/2 ts Cayenne pepper
1 1/2 ts Dried ginger
3 2/3 c Water or beef broth
1/4 ts Garam masala

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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