|
METHI
MUTTON
| Mutton
chops |
1
lb |
| Yogurt |
1
cup |
| Coriander
leaves |
3/4
cup |
| Methi
leaves |
1/2
cup |
| Potato |
1 |
| Tomato |
1 |
| Black
Pepper |
8 |
| Green
chilly |
4 |
| Garlic
cloves |
3 |
| Cardamoms |
2 |
| Mint
leaves |
8 |
| Cinnamon
stick |
1
inch |
| Coriander
seeds |
4
tsp |
| Cumin
seeds |
1
tsp |
| Poppy
seeds |
1/2
tsp |
| Dried
methi leaves |
1
tsp(crushed) |
| Ghee |
2
tbsp |
| Salt |
|
- Wash
and clean the mutton and cut into small pieces.
- Roast pepper, cardamoms, cloves, cinnamon, poppy seeds, coriander
seeds, cumin seeds and red chilies and grind to a fine powder.
- Heat the pan with the ghee and fry green chilies, chopped ginger,
garlic and onions with and grind them along with half cup
coriander leaves, mint leaves and powdered spices to a fine
paste.
- Heat the pan with the ghee and add 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 add the tomato and
potato pieces and fry for five minutes. Then add just half a
cup of water. Now add yogurt and mix well.
- Cover the pan and cook in the medium heat. Cook till mutton is
done.
- Uncover
the pan and add dry methi leaves. Simmer for few minutes.
- Garnish with the coriander leaves.
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