Black Pepper "Lamb"

This is a recipe adapted from one I found online. Obviously, the fake meat doesn't do it justice, but the fennel seeds add a freshness to this dish that you do not normally find with everyday Indian meals.

Ingredients:

"Lamb" - any fake meat will do here. You can use a couple of blocks of thawed, frozen tofu (freezing tofu gives it a chewier texture). Or rehydrate some TVP or other dried faked meat to get about 16 oz. of it once drained of liquid.
1 onion, sliced to medium thickness
1 bell pepper, sliced to medium thickness
1/2 cup frozen peas
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
5-6 curry leaves
4 garlic cloves, finely diced
1 shallot, minced
1 tbs black pepper (ground fresh)
1 tsp white pepper
Greek yogurt, as needed
Salt, to taste

Instructions:

Marinate the tofu or TVP with salt and yogurt so that it is adequately coated. Mix in the garlic. Place in a ziplock bag and leave to rest in the fridge for a couple of hours.

When ready to cook, heat a stainless steel pan with a teaspoon of oil. Add the cumin, fennel, coriander, and curry leaves. When fragrant, add the shallots, and lower to medium-low heat. After about a minute, add the onions. When the onions are light brown, add in the tofu or TVP, with any yogurt mixture remaining, and mix in. Add the black and white peppers, and mix well. After about five minutes, add the peas and green peppers, and mix in. Add salt as needed.

Continue cooking for another ten minutes at low heat to allow the flavors to permeate through the tofu or TVP. You may need to add water periodically to prevent sticking and burning.

Garnish with cilantro, and serve hot with roti and a side salad.