It certainly can taste original with yoghurt - but you need the ghee. The main benefit of yoghurt is in how it breaks down the meat fibres, rather than the taste.

I got an old Danish iron casserole at the flea market, that has a perfect seal due to the weight of the lid. And though I cook on ceramic, it is easy to get the mongol pot to simmer minimally. It is an excellent type of coooking for those chefs whose sense of time may become distorted.

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