---------- Recipe via Meal-Master (tm) v8.00
 
       Title: Kashmiri Rogan Josh
  Categories: Beef, Lamb, India
       Yield: 6 servings
 
       1 tb Whole fennel seeds
   3 1/4 c  Plain yoghurt
       6 tb Vegetable oil
       1 ea 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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