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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 Nutrition


  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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