Recipe CookBook

Kashmiri Rogan Josh

Serving: 6 Preparation time: 105 mins Ingredients: Whole fennel seeds: 1 tb Plain yoghurt: 3 1/4 cup Vegetable oil: 6 tb Cinnamon: 1 3/4 Whole cloves: 1/2 ts Salt: 2 1/2 ts Asafoetida: 1 pinch Lamb: 3 lb Paprika: 4 ts Cayenne pepper: 1/2 ts Dried ginger: 1 1/2 ts Water or beef broth: 3 2/3 cup Garam masala: 1/4 ts The Steps: Pre - Preparation : Cube the lamb. Preparation : 1) Grind the fennel seeds until fine. 2) Beat the yoghurt until smooth and creamy. 3) Heat the oil in a large pot over a high flame. 4) When hot, add the cinnamon and cloves. 5) A second later, add the ground asafoetida. 6) A second after that, add all the meat and salt. 7) Stir the meat and cook, still on a high flame for about 5 mins. 8) Now add the paprika and cayenne and give the meat a good stir. 9) Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. 10) Add all the yoghurt this way. 11) Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. 12) Add the fennel and ginger. 13) Give the meat some more good stirs. 14) Now add the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 mins. 15) Cover completely and cook on low heat for another 45 mins or until meat is tender. 16) Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. 17) Remove the lid and add the garam masala. 18) You should have a thick, reddish brown sauce. 19) If it is too thin, boil away some of the liquid. Calories: 641 per serving Suggested Accompaniments: Rice, parathas Left - Over Ideas : 1) Use the leftover gravy to layer basmati rice and to use the same as a biryani. 2) Serve with raita.