Mutton Methiwala (Mutton Curry)

Name: Mutton Methiwala (Mutton Curry)
Ingredients: 1 lb. mutton chops; 1 cup curd, well beaten; 3/4 cup finely chopped coriander leaves; 1/2 cup finely chopped fresh methi leaves; 2 potatoes, cubed; 1 tomato, cubed; 8 peppercorns; 4 Kashmiri chilies; 4 green chilies; 3 cloves; 2 cardamoms; 2 sprigs mint leaves; 1 piece cinnamon stick; 1-2/3 tbsp. coriander seeds; 1 tsp. cumin seeds; 1 tsp. poppy seeds; 1 tsp. ginger-garlic paste; 1 tsp. dried methi leaves, crushed; Salt, to taste; Ghee, for frying

20 ingredients

12 steps

Ingredients

1 lb. mutton chops
1 cup curd, well beaten
3/4 cup finely chopped coriander leaves
1/2 cup finely chopped fresh methi leaves
2 potatoes, cubed
1 tomato, cubed
8 peppercorns
4 Kashmiri chilies
4 green chilies
3 cloves
2 cardamoms
2 sprigs mint leaves
1 piece cinnamon stick
1-2/3 tbsp. coriander seeds
1 tsp. cumin seeds
1 tsp. poppy seeds
1 tsp. ginger-garlic paste
1 tsp. dried methi leaves, crushed
Salt, to taste
Ghee, for frying

Directions

1

Roast peppercorns, cardamoms, cloves, cinnamon, poppy seeds, coriander seeds, cumin seeds and red chilies and grind to a fine powder.
2

Fry green chilies and onions with a little ghee and grind them along with half cup coriander leaves, mint leaves and powdered spices to a fine paste.
3

Heat ghee in a pan.
4

Add mutton pieces and fry for a minute.
5

Add methi leaves and salt and fry for three minutes.
6

Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup of water.
7

Add curds and mix well.
8

Just before covering the pan, add the tomato and potato pieces.
9

Cook until mutton is done.
10

Uncover the pan and add dry methi leaves.
11

Simmer for few minutes.
12

Serve hot with remaining coriander leaves.