Kashmiri Rogan Josh

Heat the 6 teaspoons of vegetable oil in a large pot over high heat. Once the oil is shimmering, add the cinnamon and cloves. After a moment, stir in the 1 pinch of ground asafetida. Immediately add all 3 pounds of lamb and 1 teaspoon of salt, stirring to coat the meat.

Continue to cook on high heat for about 5 minutes, stirring often, until the lamb starts to brown. Stir in the 4 teaspoons of paprika and 1/2 teaspoon of cayenne pepper. Now, slowly add the beaten yogurt, a small amount at a time, stirring the meat vigorously after each addition to ensure it incorporates smoothly.

Keep cooking on high heat, stirring frequently, until all the liquid from the yogurt has boiled away and the lamb pieces have browned slightly. You'll see the oil separate and the meat begin to caramelize.

Stir in the 1/2 teaspoon of ground fennel and 1 1/2 teaspoons of ginger, giving the lamb a few more good stirs to combine. Pour in the 3 2/3 cups of beef broth, then cover the pot, leaving the lid slightly ajar to allow some steam to escape. Cook on medium heat for 30 minutes.

After 30 minutes, cover the pot completely and reduce the heat to low. Continue to cook for another 45 minutes, or until the lamb is fork-tender. Stir a few times while it simmers, just to make sure there's always enough liquid in the pot and nothing is sticking to the bottom.