Ingredients
- 3 1/4 yoghurt (plain)
- 3 cubed lamb
- 1 3/4 stick of cinnamon
- 1 asafetida
- 850 ml water
- 30 ml vegetable oil
- 9 gr paprika
- 7 gr salt
- 7 gr ginger (dried)
- 2 gr fennel seeds (whole)
- 1 gr cayenne pepper
- 1 gr garam masala
- some more good stirs
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.
