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.
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Units: US | Metric
- 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
- 1Put mustard and nigella seed with half oil in pan to season (masala).
- 2Grind other seeds, spices, garlic ginger and oil in mortar and pestle to make a paste.
- 3Add to mustard.
- 4Fry lightly.
- 5Add meat and water.
- 6Cook slowly for about 1 hour.
- 7Add can crushed tomato, dahl or lentils and vegetables leaving fennel for now.
- 8Simmer covered until almost cooked, stirring occasionally Add Fennel sliced in strips, add more water if necessary.
- 9Uncover and let sauce thicken Serve with Basmati Rice.
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Nutritional Facts for Rogan Josh With Fennel
Serving Size: 1 (299 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 315.6
- Calories from Fat 132
- Total Fat 14.7 g
- Saturated Fat 5.3 g
- Cholesterol 66.0 mg
- Sodium 779.0 mg
- Total Carbohydrate 23.6 g
- Dietary Fiber 7.0 g
- Sugars 5.0 g
- Protein 22.5 g
The following items or measurements are not included:
green cardamom seeds