Methods
of Preparation
Heat heavy-bottom pan, and add 1 T. canola oil. Add 2 T. smashed
green cardamom, smashed cloves, bay leaf, and cinnamon stick.
Roast about 1 minute. Add onions, cook until brown, then add
sliced ginger and smashed garlic. Cook until brown, then add
tomatoes, chick peas and 16 oz. water. Add all ground spices,
sugar and salt. Cook 5 to 7 minutes, covered. Add ground fennel
and cilantro. Cook uncovered 2 minutes. Add lemon juice, remove
from heat, cover, and let sit. Serve. |
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