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Mouri Diye Mangsho

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.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine Bengali


  • 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.