METHI MUTTON
|
INGREDIENTS
|
QUANTITY
|
|
Lamb (Mutton)
|
250 grams
|
|
Onions
|
2 medium
|
|
Ginger
|
1 inch pieces
|
|
Green chilli
|
2
|
|
Fresh coriander leaves
|
a few
|
|
Oil
|
2 tbsp
|
|
Bay leaves
|
2 leaves
|
|
Green cardamom
|
2
|
|
Black cardamom
|
1
|
|
Cloves
|
1
|
|
Cinnamon
|
1 inch stick
|
|
Black peppercorns
|
5
|
|
Garlic paste
|
2 tbsp
|
|
Turmeric powder
|
1/2 tsp
|
|
Red chilli powder
|
1 tsp
|
|
Coriander powder
|
1 tsp
|
|
Yogurt
|
1 cup
|
|
Dry fenugreek leaves (kasuri methi)
|
2 tbsp
|
|
Garam masala powder
|
1 tsp
|
|
Salt
|
To taste
|
METHOD:
* Wash and
cut mutton into medium sized pieces. Peel, wash and chop onions. Peel, wash and
chop ginger. Remove stems, wash and chop green chillies. Wash and chop
coriander leaves
* Heat oil in
a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon and
peppercorns. Sauté until cardamoms start to crackle.
* Add onions
and cook until translucent and soft. Make sure to stir continuously. Add
ginger, garlic paste, turmeric powder, red chilli powder, coriander powder and
chopped green chillies. Sauté for a minute.
* Add chicken
pieces and beaten yogurt and cook on high heat for seven to eight minutes. Add
kasoori methi and three-fourth cup of water.
* Cover the
pan and cook on low heat for ten minutes. Add garam masala powder, salt and mix
properly. Serve hot garnished with chopped fresh coriander leaves.
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