Instructions: Grind together: black pepper, cayenne, poppy seeds, garlic, ginger, onions, almonds, coconut, nutmeg, and salt. Make slashes in the meat and fill with spice/onion paste.

Put meat into a pan with ghii, dahi, cardamoms, cinnamon, and bay leaves, then cook on medium heat. Turn meat occasionally and sprinkle with hing water, adding water or dahi if necessary. As meat becomes done, reduce heat. Meat should be absolutely tender when done.

WHAT ABOUT THE POTATOES AND FENNEL? SOMETHING SEEMS TO BE MISSING HERE!

I bet the fennel is a printing/trascription mistake and there isnt really supposed to be any fennel in this. And the potatoes are probably just afterthought/accompaniment, dumped into the pot to cook with the roast during last 30 minutes or so.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.