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INDIAN
RECIPE OF THE DAY (October 9th 2006):
Lamb Rogan Josh
by India For Visitors
Ingredients: 1 tbsp. whole fennel seeds, 3 1/4
cup plain curd, 6 tbsp vegetable oil, 1 3/4 stick cinnamon,
1/2 tsp. whole cloves, 2 tsp. salt, 1 pinch asafetida,
3 lb cubed lamb, 4 tsp. paprika, 1/2 tsp. cayenne pepper,
1 1/2 tsp. dried ginger, 4 cup water or beef broth,
1/4 tsp. garam masala
Method: 1. Grind the fennel seeds until find. 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. A second
after that, put in all the meat and the salt. 6. Stir
the meat an cook, still on a high flame for about 5
minutes. 7. Now put in the paprika and cayenne and give
the meat a good stir. 8. Slowly add the yoghurt, a small
amount at a time, stirring the meat vigorously as you
do so. Add all the yoghurt this way.
9. Keep cooking on high heat until all liquid has boiled
away and the meat pieces have browned slightly. 10.
Add the fennel and ginger. 11. Give the meat some more
good stirs. 12. Now put in the water or broth, cover
so as to leave the lid very slightly ajar, and cook
on medium heat for 30 minutes. 13. Cover completely
and cook on low heat for another 45 minutes or until
meat is tinder. Stir a few times as the meat cooks,
making sure that there is always some liquid in the
pot. 14. Remove the lid and add the garam masala. You
should have a thick, reddish brown sauce. If it is too
thin, boil away some of the liquid.
BON
APÉTIT......
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