1 tsp. ginger powder
1 Tbs. fennel seeds
1 tsp. shahjeera (cumin seed)
6 garlic cloves, minced
1 Tbs. pepper, red, powder (cayenne)
2 cinnamon sticks
1 bay leaf (Indian tez patta)
salt to taste
1 tsp. saffron
1 C. yogurt plain
1 tsp. paprika
1 piece pure hing (asafoetida)
4 tbsp ghee
2 lbs. lamb, cut into large cubes
Grind together the spices.
Soak saffron in yogurt.
Heat ghee and fry the lump of hing
Add meat and sear on all sides, frying until well browned.
Pour in the yogurt 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. Shop for Spices Here