At home, We usually cook fenugreek leaves stirfry or add it to dal.After coming to muscat I have learnt many recipes from my friend and neighbour here. One such recipe is this methi mutton. My friend used to make this gravy often and has also shared the dish with me.We love this gravy. The taste and flavour that fenugreek leaves in it is so tasty. This gravy is so simple to cook and also requires few ingredients.
Also, try the other recipes I made with methi/Fenugreek leaves.
Let’s see how to make methi mutton.
Preparation Time: 20 mins
Cooking Time: 30 mins
Oil – 3 tbsp
Onion – 2 (medium-sized, thinly sliced)
Ginger garlic paste – 1 tbsp
Mutton – 400g
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tbsp
Fenugreek leaves /Methi leaves – a bunch
1.Cut mutton into cube pieces. Wash them well in water and drain the water from it. Remove the methi leaves from the stalk and rinse them well in water to remove any dirt in it. Keep all the ingredients ready
2. In a pressure cooker, heat oil. Add sliced onions to it. Saute them until they turn golden brown. Add ginger-garlic paste to it. Saute them so that the raw smell leaves. Then add the cleaned mutton pieces to it. Saute it well in the oil for 5 minutes on a medium flame.
3. Add turmeric powder and red chilli powder. Mix well with the mutton. Add water and pressure cook until the mutton gets tender and soft.
4. Add fenugreek leaves to it. Mix well with the mutton and cook on low flame for 10 minutes so that the methi gets cooked, then remove from flame.
Serve hot with Rice or Roti.
Click here for more Non-vegetarian Recipes.