------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Kashmiri Rogan Josh
 Categories: Indian Ethnic Easy Entertain Main dish 
   Servings:  6
 
       1 T  whole fennel seeds              3 1/4 c  plain yoghurt 
       6 T  vegetable oil                       1 ea 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 pepper 
   1 1/2 t  dried ginger                    3 2/3 c  water or beef broth 
     1/4 t  garam masala                  
  
   Grind  the fennel seeds until find.   Put the yoghurt in a bowl and beat
   it with a fork until smooth and creamy.
   Heat  the oil in a large pot over a high flame.   When hot,  put in  the
   cinnamon and cloves.   A second later,  put in the ground asafetida.   A
   second after that,  put in all the meat and the salt.   Stir the meat an
   cook, still on a high flame for about 5 minutes.  Now put in the paprika
   and  cayenne and give the meat a good stir.   Slowly add the yoghurt,  a
   small amount at a time,  stirring the meat vigorously as you do so.  Add
   all  the yoghurt this way.   Keep cooking on high heat until all  liquid
   has  boiled  away and the meat pieces have browned  slightly.   Add  the
   fennel and ginger.   Give the meat some more good stirs.  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.   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.
   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.
  
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