Prep 15 mins
Cook 3 mins
This is a rich recipe. I'm not sure where I got the basic one from it from but I have an assortment of Indian cookbooks that I often adapt. I added the fresh fennel because I had one at the time and it makes this a really fragrant tasty dish. This is quite hot, but you can reduce the Chili and ginger to taste.
- 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 white pearl onions
- 1 (15 ounce) can crushed tomatoes
- 1⁄2 cup Urad Dal (white lentils) or 1⁄2 cup red lentil
- 1 small fresh fennel bulb
- Put mustard and nigella seed with half oil in pan to season (masala).
- Grind other seeds, spices, garlic ginger and oil in mortar and pestle to make a paste.
- Add to mustard.
- Fry lightly.
- Add meat and water.
- Cook slowly for about 1 hour.
- Add can crushed tomato, dahl or lentils and vegetables leaving fennel for now.
- Simmer covered until almost cooked, stirring occasionally Add Fennel sliced in strips, add more water if necessary.
- Uncover and let sauce thicken Serve with Basmati Rice.