Difference between revisions of "Methi Mutton"
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* [[ghee]] (or [[butter]]) for frying | * [[ghee]] (or [[butter]]) for frying | ||
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# Roast [[peppercorn]]s, cardamoms, cloves, [[cinnamon]] stick, [[poppy seeds]], [[coriander seed]]s, [[cumin]] seeds, red chilies and blend them to a fine powder. | # Roast [[peppercorn]]s, cardamoms, cloves, [[cinnamon]] stick, [[poppy seeds]], [[coriander seed]]s, [[cumin]] seeds, red chilies and blend them to a fine powder. | ||
# Fry green chilies and [[onion]]s with a little [[ghee]] and blend them along with half cup of [[cilantro|coriander leaves]], [[mint]] leaves and powdered spices, to a fine paste. | # Fry green chilies and [[onion]]s with a little [[ghee]] and blend them along with half cup of [[cilantro|coriander leaves]], [[mint]] leaves and powdered spices, to a fine paste. | ||
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[[Category:Fenugreek leaf Recipes]] | [[Category:Fenugreek leaf Recipes]] | ||
[[Category:Fresh chile pepper Recipes]] | [[Category:Fresh chile pepper Recipes]] | ||
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[[Category:Indian cuisine]] | [[Category:Indian cuisine]] | ||
[[Category:Meat Recipes]] | [[Category:Meat Recipes]] | ||
Latest revision as of 16:37, 15 July 2012
Ingredients
- ½ kg mutton chops
- 1 cup yogurt, well beaten
- ¾ cup coriander leaves, finely chopped
- ½ cup fresh methi (fenugreek) leaves, finely chopped
- 2 potatoes, cubed
- 1 tomato, cubed
- 8 peppercorns
- 4 Kashmiri chilies
- 3 – 4 green chilies
- 3 cloves
- 2 cardamoms
- 2 sprigs mint leaves
- 2.5 cm cinnamon stick
- 5 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp poppy seeds
- 1 tsp ginger-garlic paste
- 1 tsp dried methi (fenugreek) leaves, crushed
- salt to taste
- ghee (or butter) for frying
Procedures
- Roast peppercorns, cardamoms, cloves, cinnamon stick, poppy seeds, coriander seeds, cumin seeds, red chilies and blend them to a fine powder.
- Fry green chilies and onions with a little ghee and blend them along with half cup of coriander leaves, mint leaves and powdered spices, to a fine paste.
- Heat ghee in a pan.
- Add mutton pieces and fry for a minute.
- Add fenugreek leaves, salt and fry for three minutes.
- Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup of water.
- Add yogurt and mix well.
- Just before covering the pan, add the tomato and potato pieces.
- Cook till mutton is done.
- Uncover the pan and add dry fenugreek leaves.
- Simmer for few minutes.
- Garnish with remaining coriander leaves and serve hot.
