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Ingredients
|
Quantity
|
|
Fennel seeds
|
4 tsp
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|
Vegetable oil
|
6 tbsp
|
|
Asafetida – optional
|
1 pinch
|
|
Shoulder of lamb – boned and cubed
|
3 pounds
|
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1” cinnamon stick
|
1 piece
|
|
Cardamom pods
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10
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Cloves
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15
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|
Salt
|
1 ¾ tsp or to taste
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|
Water
|
1 ½ pints + 1 tbsp
|
|
Powdered ginger
|
1 ½ tsp
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|
Natural yoghurt
|
1 7/8 cups
|
|
Garam masala
|
¼ tsp
|
Put fennel seeds into clean coffee grinder or other spice grinder
and grind into powder. Put oil in heavy wide pan over high heat. When hot add
asafetida. Once second later put in all the meat, cinnamon, cardamom, cloves
and salt. Cook and stir for 5 minutes or until liquid disappears and meat
browns. Lower heat to medium; add 1 tablespoons water, fennel and ginger; mix.
Add 1 ½ pints water, cover partially and simmer on medium heat for
30 minutes. Cover completely, turn heat to low and simmer 40 minute or until
meat is tender, stirring occasionally and adding water if necessary. Beat
yogurt in bowl. Remove cover and turn to medium low.
