Kashmiri Roghan Josh (From The Kashmiri Book In India)
indian, kasmir, lamb
1 teaspoon ginger powder
1 tablespoon fennel seeds
1 teaspoon shahjeera
6 garlic cloves, minced
1 tablespoon pepper, red, powder
1 (cayenne)
2 cinnamon sticks
6 cardamoms
6 cloves
1 bay leaf (indian tez
1 patta)
1 salt to taste
1 teaspoon saffron
1 cup dahi (yoghurt), creamy (or
1 sour cream)
200 gm ghii
1 piece hing (asafoetida)
1 kg lamb, cut into large cubes
Grind together the spices. Soak saffron in the dahi.
Heat ghii and fry the lump of hing. Add meat and sear on all sides, frying until well browned. Pour in the dahi and fry until liquid is absorbed. Add a glassful of water and the spices. Bring to a boil, reduce heat, and simmer, covered, until tender. Remove cover and cook until liquid is gone. From: Brent Thompson Date: 19 Dec 96 Chile-Heads List Ä
Yield: 1 servings