kasuri Mutton Masala (Mutton cooked with Dry Fenugreek Leaves)

          A very delicious and an aromatic Mutton Curry made with crushed kasuri 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, khuska Biryani, jeera rice, tandoori roti, naan or chapati.  So check out the step by step pictorial recipe 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, tandoori roti or any Indian bread.

                    Marinate mutton with ingredients starting from salt to ginger-garlic paste.

                               Temper oil with cardamoms, cloves, cinnamon & star anise.

                                Add onion & saute till light brown.

                                Add marinated mutton & saute till dry.

                                Add tomatoes & sugar & continue to fry till dry.

                                Then add kasuri methi & mix well.

                    Add 1 & 1/2 cups water & pressure cook for 20-25 minutes on low flame
\                   after the first whistle.

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

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