Mutton Methiwala (Mutton Curry)
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Ingredients
| 1 lb. | mutton chops | | 1 cup | curd, well beaten | | 3/4 cup | finely chopped coriander leaves | | 1/2 cup | finely chopped fresh methi leaves | | 2 | potatoes, cubed | | 1 | tomato, cubed | | 8 | peppercorns | | 4 | Kashmiri chilies | | 4 | green chilies | | 3 | cloves | | 2 | cardamoms | | 2 sprigs | mint leaves | | 1 piece | cinnamon stick | | 1-2/3 tbsp. | coriander seeds | | 1 tsp. | cumin seeds | | 1 tsp. | poppy seeds | | 1 tsp. | ginger-garlic paste | | 1 tsp. | dried methi leaves, crushed | | Salt, to taste | | Ghee, for frying |
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Instructions
Roast peppercorns, cardamoms, cloves, cinnamon, poppy seeds, coriander seeds, cumin seeds and red chilies and grind to a fine powder. Fry green chilies and onions with a little ghee and grind them along with half cup 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 methi leaves and 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 curds and mix well. Just before covering the pan, add the tomato and potato pieces. Cook until mutton is done.
Uncover the pan and add dry methi leaves. Simmer for few minutes. Serve hot with remaining coriander leaves.
Author's Comments
Methiwala: A chicken, lamb or beef dish prepared with fenugreek [methi] leaves, herbs and spices. A curry cooked in yogurt.
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