A very delicious and an aromatic Mutton Curry made with crushed kasoori methi (dry fenugreek leaves). This is a good option if fresh methi leaves are unavailable. It is best relished as a main course with either plain rice, kuska Biryani, jeera rice, tandoori roti, naan or chapati. So check for a step by step method with pictures to prepare this delicacy.
- 500 gms. mutton on bones, cubed
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili flakes
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tbsp. ginger-garlic paste
- 2-3 tbsp. oil
- 3 green cardamoms
- 2 star anise
- 6 cloves
- 1" cinnamon
- 3 large onion, sliced
- 2 large tomatoes, chopped
- 1 tsp. sugar (opt)
- 1/4 cup kasoori methi (dry fenugreek leaves), crushed
- 1 tbsp. ghee
- 1 tsp. red chili powder
- 1/2 cup cream
Marinate the mutton with the ingredients starting from salt to ginger-garlic paste for 2-3 hours. Heat oil in a pan and temper with the cardamoms, star anise, cloves and cinnamon.
Saute for a few seconds. Add the onion and fry on a medium flame till light brown. Now add the marinated mutton and saute for 10-12 minutes till dry.
Add the tomatoes and sugar. Continue to fry for another 10-15 minutes or till all the moisture is absorbed. Then add the kasoori methi and give it a stir. Cook for another minute or two.
Add 1 1/2 cups water and transfer to a pressure cooker. Cook for 25 minutes on a low flame after the first whistle.
Heat ghee in a pan and add the red chili powder. Immediately add the prepared mutton curry and further cook for 5 minutes on a high flame to reduce the gravy.
Add the cream and give it a stir. Keep it covered for 2-3 minutes before serving as a main course either with rice, khuska, plain Biryani, jeera rice, naan, tandori roti or any Indian bread.
Marinate mutton with ingredients starting from salt to ginger-garlic paste.
Temper the oil with cardamoms, cloves, cinnamon and star anise.
Add the marinated mutton and saute till dry.
Then add the kasoori methi and mix well.
\ after the first whistle.
mutton. Cook for 5 minutes till the gravy is slightly reduced.Add cream
and mix well.