Methi Gosht – Fenugreek Mutton

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I love Fenugreek and consider it a super food. So it invariably ends up in my pantry on a weekly basis.

You Need:

  • 300 gms of mutton with bones.
  • Approximately 500 gms of finely chopped leaves and stems of fresh Fenugreek.
  • 2 medium onions, chopped.
  • 2 medium capsicums, roughly chopped.
  • 2 green chilies.
  • 2 teaspoons of ginger garlic paste.
  • 1/4 teaspoon of turmeric.
  • 2 teaspoon of besan flour.

Saute onions, green chilies  and ginger garlic till the raw smell from all of them has dissipated. Add the capsicum and saute till it softens. As both onions and capsicum sweeten with heat they will work against the bitterness form the Fenugreek and make it very pleasant. Sprinkle salt and turmeric.

Add the meat and cook till all the pieces turn white. Add the chopped fenugreek. Wash the spoon you have been using to mix them all with about 1/2 a cup of water and pressure cook. Ideally one whistle on high and simmering for 15 minutes is enough.

When you open the cooker there will be a good amount of water. You have a choice. If cooking for just one or two, the go ahead and reduce it. But for a family of four, you will need some gravy. The easiest way to thicken this is by adding besan flour. Do not directly add the flour. Instead take some of the liquid from the pan into a glass and dissolve the besan in it. Mix well. Simmer for five mins to fully cook the besan flour and thicken the dish.

Serve with rotis or rice.

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