Madhur Jaffrey's Kashmiri Rogan Josh
INGREDIENTS
1 Tbs whole fennel seeds
3 1/4 cups (720ml) plain yoghurt
6 Tbs vegetable oil
3/4 inch (2cm) stick of cinnamon
1/2 tsp whole cloves
a pinch of asafetida (optional)
3lb (1kg 350g) stewing lamb or beef cut into 2 inch (5cm) cubes
2 1/2 tsp salt - or to taste+
4 tsp bright red paprika* mixed with 1/4 -1 teaspoon cayenne pepper
1 1/2 teaspoons dried ginger powder
1 1/2 pints (845ml) water
1/4 teaspoon garam masala, optional
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DIRECTIONS
Measure out the different spices.
Grind the fennel seeds in a clean coffee grinder or with mortar pestle until fine
Heat the oil in a large pot over a high heat.
When hot, add the cinnamon and cloves.
A second later, stir in the asafetida.
A second later, stir in all the meat and salt.
Cook on high heat, for about 5 minutes.
Now put in the paprika and cayenne (It is the cayenne which gives the dish its “heat”. I usually put in a ½ teaspoon - 1 tsp, more or less, to taste.
Give the meat a good stir.
Slowly add the yoghurt, 4-5 fl oz (100-150ml) at a time stirring the meat vigorously as you do so. Add all the yoghurt this way.
Keep cooking on high heat until all the liquid has boiled away and the meat pieces have browned slightly.
Add the fennel and ginger and stir the meat well.
Add 1 1/2 pints (846ml) water and cover, leaving the lid slightly ajar, and simmer on medium heat for 30 minutes.
Cover completely simmer on low heat for another 45 minutes or until meat is tender.
Stir a few times as the meat cooks, making sure that there is always some liquid in the pot.
Add the garam masala. You should have a thick reddish brown sauce
If it's too thin, boil of the liquid away.
Serve with a plain long grain rice and a relish.
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