🫙 From the Spice Rack
Kashmiri Rogan Josh
1 T Whole fennel seeds 3 1/4 c Plain yoghurt 6 T Vegetable oil 1 3/4" stick of cinnamon 1/2 t Whole cloves 2 1/2 t Salt 1 pn Asafetida 3 lb Cubed lamb 4 t Paprika 1/2 t Cayenne pep...
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Ingredients8 items
Ingredients
- 1t whole fennel seeds
- 31/4 c plain yoghurt
- 6t vegetable oil
- 13/4" stick of cinnamon
- 1/2t whole cloves
- 21/2 t salt
- 1pn asafetida
- 3lbcubed lamb
Directions
- 1
1 T Whole fennel seeds 3 1/4 c Plain yoghurt 6 T Vegetable oil 1 3/4" stick of cinnamon 1/2 t Whole cloves 2 1/2 t Salt 1 pn Asafetida 3 lb
- 2
Put the yoghurt in a bowl and beat it with a fork until smooth and creamy
- 3
Heat the oil in a large pot over a high flame
- 4
When hot, put in the cinnamon and cloves
- 5
A second later, put in the ground asafetida
- 6
A second after that, put in all the meat and the salt
- 7
Stir the meat an cook, still on a high flame for about 5 minutes
- 8
Now put in the paprika and cayenne and give the meat a good stir