My Food and travel memoir

Meat cooked in fenugreek leaves and aromatic dry and whole spices creates a rich flavour profile that is sure to tantalise your taste buds. This mouthwatering dish offers a delightful combination of robust spices and the earthy taste of fenugreek, resulting in a truly satisfying meal experience. The tender, succulent meat complements the intense flavours, making it a perfect accompaniment to hot steaming rice or freshly made parathas. This dish is a true delight for all food enthusiasts.

INGREDIENTS

Mutton/Lamb with bones – 700-800 gms, cut in pieces

Methi/Fenugreek leaves – 2 cups, chopped

Whole Spices – Cloves – 2

          Cinnamon – 1inch stick

               Bay Leaf – 1

               Green Cardamom – 3

Turmeric powder – ½ tsp.

Coriander powder – 1 ½ tbsp.

Red chilli powder – 1 Tsp or as per taste

Oil – 2 Tbsp.

Meat masala – 1 tbsp. (optional) but will add more flavour.

Some chopped coriander leaves for garnish.

For MARINATION

Yogurt – 1/4^th cup

Haldi – 1/4^th tsp.

Red chilli powder – ½ tsp.

Garam masala – ½ tsp.

Salt 

GROUND PASTE

Onion – 2 medium size

Ginger – 1 inch

Garlic cloves – 7-8

Green chillies – 2-3

Tomatoes – 2 

METHOD

1. Clean Mutton/lamb and add the margination ingredients and keep it aside for at least 30 minutes.

2. Wash, dry and cut the fenugreek leaves.

3. In a cooker, heat oil. Once hot, add in the whole spices. Then add the ground paste and sauté for 2-3 minute or till the rawness goes away.

4. Now add in the dry spice powders and mix well and cook till it softens and oil starts leaving at the sides.

5. Now add the chopped fenugreek leaves and cook stirring continuously for around 7-8 minutes. 

6. Add the marinated mutton and cook in medium- high flame for 5-7 minutes, stirring constantly.

7. Add the required salt and 1 to 1 ½ cup water. Mix well.

8. Cover the cooker and give it enough whistles according to your cooker, till the meat is tender and cooked well.

9. Open the cooker lid and check the consistency of the gravy. If it’s bit runny continue to cook open till gravy thickens.

10. 

I’m not an amazing cook. But I can follow a recipe!

Rachel McAdams