Name: Rogan Josh
Prep time: 10 min
Cook time: 45 min
Total time: 55 min

Ingredients
Lamb, cut into large cubes	500 gm
Ghee	4-5 table spoon
Saffron (kesar)	1 tea spoon
Curd (dahi)	1 cup
Bay leaf (tej patta)	1
Asafoetida (hing)	1 lump
Turmeric powder (haldi)	1 tea spoon
Salt	to taste
Spices Grind to paste
Dried ginger powder (sauth)	1 table spoon
Garlic paste	2 table spoon
Fennel seeds (saunf)	1 table spoon
Caraway( shahi jeera)	1 tea spoon
Pepper corns (Kali mirch)	7-8 tea spoon
Cinnamon sticks (dalchini)	2” piece
Brown cardamoms (moti elaichi)	2
Green cardamom (chhoti elaichi)	4
Cloves ( laung)	4-5 Pieces
Whole Red chilli (lal mirch)	3-4 Pieces
Mace (javitri)	½ tea spoon

Grind together the spices and keep aside
Soak saffron in curd.
Heat ghee and fry the lump of asafetida and bay leaf.
Add meat and fry until well browned
Pour in the curd and saffron and fry until liquid is absorbed
Add the ground spices, turmeric powder and salt and cook it for sometimes
Add a glassful of water and bring to a boil, reduce heat, and simmer, covered, until tender.
Remove cover and cook until liquid is gone. Serve it hot.