Mutton and methi are a great combination and produce a flavoursome meat dish. Methi mutton (or lamb methi) also known as Syun Methi in Kashmiri cuisine. The use of luxury aromatic spices like black cardamom, cloves, aniseed powder, cinnamon powder and Indian bay leaves (tej patta) make this meat curry full of lavish flavours.
Methi (or fenugreek) leaves are rich in iron and essential vitamins. Methi mutton thus contain both protein and healthy vitamins and minerals with loads of great taste. The cooking of a methi mutton is not complicated either. Simple and easy steps for a great meat curry that is irresistibly tastier and healthier. Use lamb instead of mutton for a faster cooking time. Don’t forget to enjoy the aromas evolved during cooking of Methi mutton!
Let's cook
Lamb or Mutton Methi Recipe
Recipe Facts
Here is Your Recipe
500 gr mutton (or lamb)
Fresh methi leaves 1 cup
2 green chillies
½ teaspoon cinnamon powder
1 teaspoon aniseed powder
1 teaspoon dried ginger powder
1 clove
¼ teaspoon crushed black cardamom seeds
¼ teaspoon asafoetida (hing)
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 dried Indian bayleaf (tej patta)
4 tablespoon ghee (clarified butter)
1 cup water
Salt to taste
Clean and dice lamb into 2 inch pieces, place in a thick bottom pan.
Mix cinnamon powder, aniseed powder, ginger powder, clove, crushed black cardamom, hing, turmeric powder, coriander powder, bayleaf, water and salt.
Cook for 15 to 20 mins until the meat is nicely done.
Make sure no burning during cooking it by adding more water.
Grind cleaned, chopped and boiled fresh fenugreek leaves (methi) into a smooth paste.
Take another pan and heat the ghee.
Mix in methi paste and saute for a few minutes.
Now take out the cooked mutton pieces and stir into the methi pan.
Fry for a couple of minutes.
Pour in the stock from the other pan and mix well.
Simmer for another couple of minutes.
Remove pan from the heat and garnish with sliced green chillies.
Serve with roti or rice.
Choose lamb instead of mutton to reduce cooking time.
Cooking in a thick bottom pan ensures no quick burning of ingredients.
No aniseed powder? Use 1 teaspoon of fennel seeds roasted and crushed.
