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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
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.
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