Rogan Josh With Fennel

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 8
• 1 tablespoon mustard oil or 1 tablespoon canola oil
• 1 teaspoon nigella seeds
• 1 teaspoon yellow mustard seeds, for masala
• 2 teaspoons kashmiri chili powder
• 1 teaspoon turmeric powder
• 1 1/2 teaspoons coriander seeds
• 6 green cardamom seeds
• 1/2 teaspoon cinnamon
• 2 teaspoons salt
• 1 teaspoon star ground aniseed
• 1 teaspoon tamarind paste
• 6 fresh garlic cloves
• 2 teaspoons fresh ginger, grated
• 1 1/2 cups water
• 1 kg lamb or 1 kg goat meat, cubed
• 250 g sweet potatoes
• 250 g pearl onions
• 1 (15 ounce) can crushed tomatoes
• 1/2 cup urad dal ( lentils) or 1/2 cup red lentil
• 1 small fresh fennel bulb

Recipe

• 1 put mustard and nigella seed with half oil in pan to season (masala).
• 2 grind other seeds, spices, garlic ginger and oil in mortar and pestle to make a paste.
• 3 add to mustard.
• 4 fry lightly.
• 5 add meat and water.
• 6 cook slowly for about 1 hour.
• 7 add can crushed tomato, dahl or lentils and vegetables leaving fennel for now.
• 8 simmer covered until almost cooked, stirring occasionally add fennel sliced in strips, add more water if necessary.
• 9 uncover and let sauce thicken serve with basmati rice.