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Friday, 4 September 2015

kasoori Mutton Masala (Mutton cooked with Dry Fenugreek Leaves)


          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, khushka Biryani, jeera rice, tandori roti, naan or chapatti.  Please check below 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 - 1/3 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 the mutton with the ingredients starting from salt to
                           ginger-garlic paste.




                           Temper the oil with cardamoms, cloves, cinnamon and star anise.



                               Add the onion and saute till light brown.




                                Add the marinated mutton and saute till dry.



                               Add the tomatoes and sugar and continue to fry till dry.




                                Then add the kasoori methi and mix well.




                        Add 1 1/2 cups water and pressure cook for 25 minutes on low flame
\                       after the first whistle.




                         Heat ghee in a pan and add the red chili powder followed by the 
                         prepared mutton. Cook for 5 minutes till the gravy is slightly reduced.
                         Add the cream and mix well.








                                Serve as a main course with either rice or any Indian bread.










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