Categories: Beef, Lamb, India 
      Yield: 6 servings 
  
      1 tb whole fennel seeds                  3 lb cubed lamb 
  3 1/4 c  plain yoghurt                       4 ts paprika 
      6 tb vegetable oil                     1/2 ts cayenne pepper 
      1 ea 3/4" stick of cinnamon          1 1/2 ts dried ginger 
    1/2 ts whole cloves                    3 2/3 c  water or beef broth 
  2 1/2 ts salt                              1/4 ts garam masala 
      1 pn asafetida                       
  
  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.