Rogan Josh With Fennel

• 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 12 teaspoons coriander seeds
• 6 green cardamom seeds
• 12 teaspoon cinnamon
• 2 teaspoons salt
• 1 teaspoon star ground aniseed
• 1 teaspoon tamarind paste
• 6 fresh garlic cloves
• 2 teaspoons fresh ginger, grated
• 1 12 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
• 12 cup Urad Dal (white lentils) or 12 cup red lentil
• 1 small fresh fennel bulb

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.

mustard oil, nigella seeds, yellow mustard seeds, kashmiri chili powder, turmeric powder, coriander seeds, green cardamom seeds, cinnamon, salt, ground aniseed, tamarind paste, garlic, fresh ginger, water, lamb, sweet potatoes, white pearl onions, tomatoes, red lentil, fresh fennel bulb

Taken from www.food.com/recipe/rogan-josh-with-fennel-105285 (may not work)