Recipe - Kashmiri Roghan Josh

1 teaspoon Ginger powder
1 tablespoon Fennel seeds
1 teaspoon Shahjeera
6 Garlic cloves, minced
1 tablespoon Pepper, red, powder
(cayenne)
2 Cinnamon sticks
6 Cardamoms
6 Cloves
1 Bay leaf (Indian tez patta)
Salt to taste
1 teaspoon Saffron
1 cup Dahi (yoghurt), creamy (or
sour cream)
200 g Ghii
1 Piece hing (asafoetida)
1 kg Lamb, cut into large cubes

(from the Kashmiri book in India)

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.

Posted to CHILEHEADS DIGEST V3 #191

From: Brent Thompson brent@hplbct.hpl.hp.com

Date: Thu, 19 Dec 1996 19:24:22 0800