2 lbs leg of lamb or shoulder, cut into chop-size pieces
1 onion, chopped
1/2 cup oil
8 cloves
1/2 cup yogurt
1 tsp chopped fresh ginger
2 tbsp ground cayenne pepper
3 cups water
1 tbsp ground fennel seeds
1 tsp ginger powder
1/4 tsp ground cinnamon
1/2 tsp ground cumin seeds
8 cardamoms, crushed well
Salt to taste

Roghangosh

1. Heat the oil in a heavy saucepan, add the cloves, onions and fry until they gets golden.
2. Add the meat and fry until brown. To this, add yogurt, ginger and fry until the liquid from the yogurt evaporates.
3. Remove from heat, add the cayenne pepper, stir until meat acquires a red color. Add water and return saucepan to heat.
4. Now add the ground fennel, ginger, salt and bring to a boil. Cover and cook until meat is tender. This takes about 45 minutes.
5. If the lamb is still not tender, add some water and cook for another 15 minutes.
6. When the lamb is tender, add cinnamon, cumin, cardamom and cook for 1 minute by covering.
7. Serve hot with plain rice.