Total Steps
5
Ingredients
13
Tools Needed
8
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 1/4 teaspoons garam masala
- 3 2/3 cups water or beef broth
- 1 1/2 teaspoons dried ginger
- 4 teaspoons paprika
- 1/2 teaspoons cayenne pepper
- 3 pounds cubed lamb
- 2 1/2 teaspoons salt
- 1 pinch asafetida
- 1/2 teaspoons whole cloves
- 6 teaspoons vegetable oil
- 1 stick cinnamon (1 3/4 inch long)
- 1 teaspoons whole fennel seeds
- 3 1/4 cups plain yogurt
Instructions
Step 1
Grind the fennel seeds until fine. Put the yogurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over high heat. When hot, add the cinnamon and whole cloves.
Step 2
Immediately after, add the ground asafetida. A moment later, add all the lamb meat and salt.
Step 3
Stir the meat and cook over high heat for about 5 minutes. Add the paprika and cayenne pepper, and stir well. Slowly add the yogurt, a small amount at a time, stirring vigorously. Continue cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the ground fennel and dried ginger, and stir thoroughly. Add the water or broth, cover the pot leaving the lid slightly ajar, and cook on medium heat for 30 minutes.
Step 4
Cover the pot completely and cook on low heat for another 45 minutes, or until the meat is tender. Stir a few times while the meat cooks, ensuring there is always some liquid in the pot.
Step 5
Remove the lid and add the garam masala. The sauce should be thick and reddish-brown. If too thin, boil away some of the liquid until desired consistency is reached.