Kashmiri Rogan Josh
Saved in 4 recipe boxes and 1 cookbook
|1||each||cinnamon stick||3/4 inch thick*|
|3⅔||cups||water||or beef broth|
Finely grind the fennel seeds Put the yogurt 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. Then, put in the ground asafetida, all the meat and the salt. Stir the meat and cook, for about 5 minutes Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yogurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yogurt 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.
First published: 1996-01-27 last updated: 2015-02-09