Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 T Whole fennel seeds 3 lb Cubed lamb
3 1/4 c Plain yoghurt 4 t Paprika
6 T Vegetable oil 1/2 t Cayenne pepper
1 ea 3/4" stick of cinnamon 1 1/2 t Dried ginger
1/2 t Whole cloves 3 2/3 c Water or beef broth
2 1/2 t Salt 1/4 t 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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