KASHMIRI ROGAN JOSH

Steps:

• Grind the fennel seeds until fine.
• 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.