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Measurements
      Title: KASHMIRI ROGAN JOSH
 Categories: Main dish
      Yield: 6 servings
 
      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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