While scrolling through the grocery store , a humble packet of dried Bird’s eye chili caught my attention.
On browsing about its characteristics, I found out that this little chili with a fruity-undertone is widely used in Thai cuisine.
With no further delay , I grabbed a bag and decided to use it in my next food experiment.
For the experiment this time, I decided to make a mutton curry with fennel seeds, onions and bird’s eye chilli.
Wash the meat and marinate it in a mix of 1 cup of yogurt,a teaspoon(each) of cinnamon powder, cardamom powder,red chilli powder,tumeric powder and cumin powder.Add a tablespoon of fennel seed.
Leave the meat to marinate overnight.Do not add salt or ginger garlic paste at this stage.
Take a wok and add a table spoon of clarified butter(ghee) . Add bay leaves, some peppercorns(kali mirch),cinnamon(dalchini),cumin seeds(jeera) and nigella(kalonji).Once the spices start to crackle ,add the onion paste.
In a grinder , add a tablespoon of bird’s eye chili and grind it along with 4 teaspoon of apple cider vinegar.Add this mix to the onion paste.
Once the onion paste is cooked, add ginger garlic paste along with salt(as per taste) and a teaspoon of garam masala .
Now add , the marinated meat and allow the meat to roast for 15-20 mins.
Add water and cover the dish. Leave the meat to cook for an hour and half.
Once done, add freshly chopped parsley and stir for a min or two.
This wonderful Fennel-Chili Mutton curry could be served along with steamed rice, roti or subtle flavored zafrani pulao( check the blog for the recipe).