Mouri diye mangsho (Mutton with fennel seeds and cream)
Mouri Mangsho, lamb stewed in cream perfumed with ginger and loads of earthy fennel, refreshingly different from a traditional Bengali Sunday mutton curry.
- 500 g mutton cut into small pieces
- 100 g baby potatoes
- 150 ml fresh cream
- 100 g shallots
- 3 tbsps onion paste
- 2 tsps ginger paste
- 3 tbsps fennel powder
- 2 tsps fennel seeds
- 2 - 3 bay leaves
- 1 tbsp black pepper powder freshly crushed (more if you can take it :))
- 1 tbsp ghee
- 1/3 cup mustard oil
- sugar to taste
- salt to taste
Marinate mutton with fresh cream, crushed pepper (lots of it :-)) and salt for at least 30 minutes.
Heat 1tbsp oil in a pan and saute the baby potatoes and shallots. Keep aside.
Add the remaining oil to the pan, throw in bay leaves and fennel seeds. Allow them to splutter.
Now stir in the onion paste and fry till golden brown. Add the ginger paste and saute for 2-3 minutes.
Add the mutton along with the marinade, sprinkle in the fennel powder and continue to cook over a low heat till the meat is almost cooked. Splash a little warm water if it's getting a bit too dry.
Add the baby potatoes and shallots and cook for a further 10 odd minutes.
Finish with a hearty dollop of ghee and serve hot with rice.