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.
Ingredients
- 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
Instructions
- 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.