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1
Grind the fennel seeds until fine.
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2
Put the yoghurt in a bowl and beat it with a fork until smooth and creamy.
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3
Heat the oil in a large pot over a high flame.
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4
When hot, put in the cinnamon and cloves.
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5
A second later, put in the ground asafetida.
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6
A second after that, put in all the meat and the salt.
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7
Stir the meat an cook, still on a high flame for about 5 minutes.
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8
Now put in the paprika and cayenne and give the meat a good stir.
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9
Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so.
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10
Add all the yoghurt this way.
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11
Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.
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12
Add the fennel and ginger.
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13
Give the meat some more good stirs.
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14
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.
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15
Cover completely and cook on low heat for another 45 minutes or until meat is tinder.
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16
Stir a few times as the meat cooks, making sure that there is always some liquid in the pot.
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17
Remove the lid and add the garam masala.
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18
You should have a thick, reddish brown sauce.
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19
If it is too thin, boil away some of the liquid.
