As I said before fenugreek leaves have a tendency to add flavour to any dish and it is very nutritious. All the more reason to incorporate it into your everyday cooking .

Mutton kheema is a family favourite , and adding methi to it enhanced the taste and everyone loved the new addition . Looks like the recipe is a keeper 😃

Ingredients

Minced mutton -1cup ( pressure cooked with chilly powder , turmeric powder and salt )

Methi -2 cups ( washed and roughly chopped )

Onion -1finely cut

Tomato -1/2 chopped

Green chillies -6-7 finely chopped

Ginger Garlic paste -2tsps

Garlic pods -3-4 – chopped

Chilly powder , coriander powder , turmeric powder and salt .

Garam masala powder (optional )

To season

Oil -1tsp

Fennel seeds -1tsp

Bay leaves-1

Cassia bark -1″

Cardamom and cloves – crushed or whole according to preference .

Curry leaves -1sprig

To Garnish

Coriander leaves and Mint leaves -1cup ( washed and roughly chopped )

Method

Cook kheema with chilli powder , Coriander powder , turmeric and salt in a pressure for three whistles with very less water just enough to combine the masalas and the meat . The meat itself will give out water

Add oil in pan , season with ingredients for seasoning , then add in the curry leaves , onion , garlic and green chillies one by one and sauté , until golden brown . Then add the fenugreek leaves and sauté for a min or two . Now add in cooked mutton , and mix all the contents well , add in the tomatoes , chilli powder, coriander, turmeric and salt according to requirements. Remember the mutton has already the necessary condiments added to it .

Cook closed until all the water is absorbed . Garnish with coriander and mint leaves and it’s ready to serve .

Tips

*try to buy mutton and mince it yourself or ask your butcher to do it for you . This way you can choose lean cuts of meat to be minced . Minced meat right off the shelves will be fatty .

*you can add fresh green peas as well to the dish .