Roganjosh

Ingredients: 

1 tbsp Ginger Powder
1 tbsp Fennel seeds
1 tbsp Shahjeera
6 Garlic cloves, minced
1 tbsp Pepper, red powder
2 Cinnamon sticks
6 Cardamoms
6 Cloves
1 Bay leaf
Salt to taste
1 tbsp Saffron
1 c Yogurt plain
1 tbsp Paprika
1 piece Pure hing
4 tbsp Ghee
2 lbs Lamb, cut int large cubes

Method:

1. Grind together the spices.
2. Soak saffron in yogurt.
3. Heat ghee and fry the lump of hing
4. Add meat and sear on all sides, frying until well browned.
5. Pour in the yogurt and fry until liquid is absorbed.
6. Add a glassful of water and the spices.
7. Bring to a boil, reduce heat, and simmer, covered, until tender.
8. Remove cover and cook until liquid is gone.