Spiced mutton curry with methi leaves is a unique and often made dish at my home. It is a very popular dish of both the Indian and Pakistani cuisines.
Course Mutton/Non-Vegetarian, Side Dish
Cuisine hyderabadi, Indian
Keyword methi gosht
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 45 minutesminutes
Servings 2-3
Calories 392kcal
Author Fareeha
Ingredients
250gms muttoncut into small pieces
2bunches methi/fenugreek leaves
1onionchopped
1tspginger garlic paste
1/2teaspoonturmeric powder
1tspchili powder
1 tomatochopped
1tspcoriander powder
2tablespoonoil
salt to taste
Instructions
Heat oil in a pressure cooker and saute the onions till translucent.
Add the ginger garlic paste and fry for further 1 minute till the raw smell vanishes.
Add the mutton pieces and cook till all the water has evaporated.
Mix in the spices of turmeric, chili powder, tomato and coriander powder. Add 1 cup of water and close the pressure cooker with the lid. Cook for 4-5 whistles or till the mutton is tender.
Allow the pressure cooker to cool down and steam to escape. Add the methi leaves and cook till the leaves are tender and change colour completely.
Your delicious methi gosht recipe is ready to serve
Video
Notes
You can also cook this dish without the use of pressure cooker for best flavor and taste. The stovetop variation will require more time depending upon the quality of your meat.
Clean the mutton with turmeric powder, wheat flour and vinegar to remove the raw smell from it.