Fennel leaves mutton kuruma

Fennel leaves are quite popular in Bangalore. This can be cooked with almost all non-veg items. Fennel leaves are meant for its aroma.

Fennel leaves with mutton and a piece of potota are the best combination which goes good with rice as well as chapathis. Once cooked, its aroma invites ur family inside the kitchen :)

Ingredients :

1. Fennel leaves - 2 cups
2. Mutton pcs - 500 gms
3. Potato - 1 big size
4. Ginger garlic paste - 1 tbsp
5. Cinnamon - 1 stick
6. Lavang - 3 nos
7. Onion - 1 big sized
8. Tamarind juice - 2 tsp
9. Coconut paste - 1/4 cup
10. Turmeric powder - 1/4 tsp
11. Chilly powder - 1 to 2 tsp
12. Salt to taste
13. Oil - 2 tbsp

Method to cook :

• Finely chop the fennel leaves & onion.
  
• Heat oil in the pressure pan, add cinnamon & lavang.
  
• Add chopped onions & saute till golden brown. Add ginger garlic paste & fry for 2 more min.
  
• Add the mutton pcs, turmeric powder, chilly powder & potota. Pressure cook them.
  
• Once cooked, add the coconut paste, tamarind juice & fennel leaves.
  
• Cook them for 10 mins.

Serve them with rice or rotis.