Fennel Seed Tastes Nothing Like Cumin Seed

God damn it.

I finished up the gnocchi at lunch today and wanted to make Keema Mutter again, using turkey for the lamb and, for the first time, adding plain yogurt to make a sauce to account for the relative dryness of the turkey.

For some insane reason, I apparently had put some fennel seed in an old cumin seed bottle and threw that in without checking. I didn't realize my mistake until I tasted it at the end. Jesus. I vaugely remember doing that with the bottle at Thanksgiving, but I'll be damned if I can remember why.

On the upside, the yogurt part worked really well. I also added about a cup total of chicken broth as well. This is also the first time that I made this recipe from Razzaq's Indian Lowfat Cooking without any other alterations - I've before taken spices from other recipes, but I wanted to see how this would work on its own.

Obviously, I still don't know. But the result is tolerable enough that I will eat it rather than throwing it out. But just barely.

I had just been thinking of those two times on Top Chef when guys had grabbed salt instead of sugar and vice versa, thinking to myself, "God, they were dumbasses."

Welcome to the club, Hal, welcome to the club.

Update: I just had some for lunch today and it's actually okay tasting - much better than I expected. Won't be doing this on purpose any time, but it's a step above "I'm going to have to choke this down so that I'm not wasting food."