Mouri Diye Mutton/ Mutton with Fennel seeds

This is the classic and popular mutton curry that I prepare with a slight twist. The twist? I add some mouri or fennel seeds. Mouri or fennel has quite a distinctive earthy flavour. So the traditional mutton curry is transformed into a completely new dish that is packed with the awesome flavour of mouri. Whenever I have prepared this dish for my family and guests, they absolutely love this preparation. Serve it with roti, paratha or rice and it will be amazing, just make sure not to overcook or undercook the mutton.

 

Ingredients –

  • Coriander powder
  • Cumin powder
  • Chili powder
  • Salt
  • Mustard Oil
  • Garam Masala (whole crushed coarsely)
  • Bay-leaves
  • Fennel seeds
  • Onion
  • Garlic
  • Ginger
  • Tomato
  • Ghee
  • Mutton
  • Cooking Oil

Preparation –

  • Marinate the mutton with coriander, cumin, chili, turmeric powder and mustard oil.
  • Dry fry the fennel seeds and grind them.
  • Keep aside.
  • Heat oil in a pan
  • Add garam masala to it and bay-leaves
  • Add the grounded fennel seed
  • Now add the onion, ginger & garlic paste
  • Also add chopped tomatoes
  • Add the mutton now
  • Keep stirring; once the spice separates from the oil; add warm water to cook this completely
  • Before putting off the gas once it is done, add a dollop of ghee to enhance the taste.

PS – you can add vinegar while marinating, in which

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