Thursday, April 16, 2015

Tomato-Fenugreek Mutton/Lamb (Tamatar-Methi Gosht) Curry

Just the thought of warm, tangy, spicy, fatty goodness of this dish makes my mouth water.  I love tangy dishes and growing up used to add lemon to most of the dishes I ate.  Once I started cooking, I realised that there were various forms of tangy.  It was not only lemon, but tamarind, tomatoes, etc.
My love for tangy and the flavorful fragrance of slightly bitter methi is what inspired me to make this dish.

  • Lamb/Mutton/Beef - 2 pounds - Cut into 1-2 inches pieces
  • Onion : 1 medium - Chopped fine
  • Tomatoes: 4 medium - Chopped fine
  • Methi leaves -  2 cups chopped
  • Kasoori methi (use instead of fresh methi leaves) - 2 table spoons
  • Cumin powder - 1 tea spoon
  • Coriandar powder - 1 table spoon
  • Cinnamon powder - 1/2 tea spoon
  • Clove powder - 1/2 tea spoon
  • Ginger paste - 1 tea spoon
  • Garlic paste - 1 tea spoon
  • Red chili powder - 1 table spoon (add per taste)
  • Salt - 1 table spoon (add per taste)
  • Olive oil - 2 table spoons
  • Bay leaf (optional) - 2 to 4
  • Cilantro (optional) - 1 tea spoon- chopped
  • Water - 2 to 3 cups (add per required thickness)

To a pan on medium heat, add the oil.  Once the oil is heated, add the onions.  Saute till translucent.  Add Tomatoes and saute till soft.  Add Ginger paste, Garlic paste, Bay leaf and Methi leaves.  Saute it for 5 minutes.  Add all other ingredients and saute till they are mixed together.  Add 3 cups of water and cook until the mutton is fully cooked.  This will take about 30-35 minutes in a pan.  If you use a pressure cooker, it will take about 15-20 minutes.
Sprinkle cilantro before serving.  Serve it hot with Roti, Chapati, Poori, Bhatura, White rice or with Fragrant Ghee Rice!!


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