Mouri Mangsho

The flavor of mouri or fennel seeds lends a characteristic taste to mutton in this dish. Additionally, use of coconut enhances the taste and makes this a rather delicious dry mutton curry...

Serving Size: 2-3 persons

Mutton - 500-600 grams, cut into medium pieces

Onion - 1 large (about 150 grams), finely chopped

Ginger - 1 tbsp, grated/paste

Garlic - 2 cloves, roughly chopped

Tej Pata/Bay Leaf - 3, small

Black Pepper Powder - 1/2 tsp, freshly ground (preferred)

Mouri/Fennel - 1/2 tbsp, freshly ground + 1/4 tsp whole

Dry Red Chilly - 5, freshly ground

Coconut - 3 tbsp, ground

Salt - To taste

Ghee - 1 tbsp

Oil - 2 tbsp

Preparation:

1. Dry grind the following ingredients:

• 1/2 tbsp mouri (fennel)  seeds

• dry red chillies

• black pepper

     Freshly ground ingredients enhance the taste of any dish...but for convenience, ready-made powders may be substituted!

Cooking procedure:

1. Pressure cook mutton in 2 and 1/2 cups of water with garlic and bay leaves. Cook for 3-4 steams, depending on mutton quality. Drain and preserve the stock for later use. Mutton should be almost cooked but firm.

2. Heat oil and ghee in a kadhai to smoking. Add 1/4 tsp mouri (fennel) and fry till it turns dark brown.

3. Add chopped onions and fry for 4-5 minutes on medium-high heat.

4. Add ginger and mutton. Continue to fry for 3-4 minutes on medium heat.

5. Add ground pepper and mouri (fennel). Fry for 2-3 minutes.

6. Add coconut, ground red chill, and 1/4 cup mutton stock. Mix well and fry for 5-6 minutes till dry and oily. Remove from heat.