This Indian Stew leans on tamarind and jaggery to do the heavy lifting. We bake the Mushroom for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the garam masala and the rest of the tamarind and jaggery flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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