Kashmiri Rogan Josh (Indian Mutton/ Lamb Curry)

• 1 12 kg lamb, cubed
• 1 tablespoon fennel powder
• 3 14 cups plain yogurt, whisked
• 6 tablespoons oil
• 34 inch cinnamon stick
• 12 teaspoon clove
• 1 pinch asafetida powder
• 4 teaspoons paprika
• 14 teaspoon garam masala
• 12 teaspoon cayenne pepper
• 1 12 teaspoons dried ginger powder
• 3 23 cups water or 3 23 cups beef broth
• salt, to taste

1. Heat oil in a large saucepan.
2. Add cinnamon stick and cloves.
3. After a second, add asafoetida, meat and salt.
4. Saute for 5 minutes.
5. Add paprika and cayenne pepper.
6. Stir.
7. Add yoghurt gradually.
8. Stir till all the liquid evaporates and the meat turns brown in color.
9. Add fennel and ginger powders.
10. Stir.
11. Add water or broth, cover partly and cook on medium heat for 30 minutes.
12. Cover completely and cook on low heat for another 30 minutes or until the meat is tender.
13. Stir the meat from time to time as it cooks.
14. Uncover and add the garam masala powder.
15. If the gravy is too thin, let it boil till it thickens to the desired consistency.
16. Serve hot.

lamb, fennel powder, plain yogurt, oil, cinnamon, clove, asafetida powder, paprika, garam masala, cayenne pepper, ginger powder, water, salt

Taken from www.food.com/recipe/kashmiri-rogan-josh-indian-mutton-lamb-curry-289652 (may not work)