8 g (1 3/4 tsp) whole fennel seeds
90 ml (6 tbsp) oil
good pinch of asafetida (optional)
5 cm (2 in) piece of stick cinnamon
4 cardamom pods
4 cloves
1 kg (2 lb) lamb, cut into 2.5 cm (1 in) cubes
10 g (2 tsp) paprika
10 g (2 tsp) chilli powder
7.5 g (1 1/2 tsp) ground ginger
5 g (1 tsp) salt
500 ml (18 fl oz) yoghurt, lightly beaten
90 ml (6 tbsp) oil
good pinch of asafetida (optional)
5 cm (2 in) piece of stick cinnamon
4 cardamom pods
4 cloves
1 kg (2 lb) lamb, cut into 2.5 cm (1 in) cubes
10 g (2 tsp) paprika
10 g (2 tsp) chilli powder
7.5 g (1 1/2 tsp) ground ginger
5 g (1 tsp) salt
500 ml (18 fl oz) yoghurt, lightly beaten
method
1. Put the fennel seeds in a grinder and grind until fine.
2. Heat oil in a large saucepan over a high heat. Add the asafetida (if used) and after 2 seconds add the cinnamon, cardamom and cloves and let them sizzle for 4 - 5 seconds.
3. Add the lamb and fry, stirring constantly, for about 5 - 7 minutes.
4. Add the paprika, chilli, ginger and salt and fry for another 2 - 3 minutes.
5. Add the yoghurt, mix with the lamb, and cook for 10 minutes.
6. Add the fennel, stir well to mix, cover, lower heat to very low and cook for about 1 hour, stirring occasionally, until the meat is tender and the gravy thickened.
7. Serve with rice.
2. Heat oil in a large saucepan over a high heat. Add the asafetida (if used) and after 2 seconds add the cinnamon, cardamom and cloves and let them sizzle for 4 - 5 seconds.
3. Add the lamb and fry, stirring constantly, for about 5 - 7 minutes.
4. Add the paprika, chilli, ginger and salt and fry for another 2 - 3 minutes.
5. Add the yoghurt, mix with the lamb, and cook for 10 minutes.
6. Add the fennel, stir well to mix, cover, lower heat to very low and cook for about 1 hour, stirring occasionally, until the meat is tender and the gravy thickened.
7. Serve with rice.
serving amount
serves 6
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