Methi Pepper Mutton ~ Mutton Curry with Fenugreek leaves & Pepper
Methi Pepper Mutton is a rich party style mutton curry with fresh fenugreek leaves and spiced with black pepper.
Ingredients
- 1 kilogram boneless mutton pieces cut into small pieces
- 3 cups fenugreek leaves without any stem
- 1 cup sliced onion
- 1 cup chopped tomato
- 3 green chilies chopped
- 2 tablespoon ginger & garlic paste combined
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- 2 tablespoon freshly crushed black pepper
- 2 tablespoon cashew nut paste
- ½ cup cream
- 1 tablespoon lemon juice
- Whole spices
- 1 bay leaf
- 1 inch piece cinnamon stick
- 4 green cardamom
- ½ cup chopped coriander leaves
- 4 tablespoon ghee or cooking oil
- ¾ Salt
Instructions
- Heat ghee in a pressure cooker and fry mutton pieces for 5 minutes on medium heat till the juices are sealed.
- Remove the mutton pieces and add a little more oil if needed. Add all the whole spices and fry sliced onion till light golden followed by ginger and garlic paste.
- Now add chopped tomatoes, green chilies, 2 teaspoon coriander powder, 1 teaspoon cumin powder, 1/4 teaspoon turmeric powder and cook for two minutes on low flame.
- Return the mutton pieces to the pressure cooker and mix with onion and tomato mixture till well combined. Add salt and 1 cup of water and close the lid. Pressure cook the mutton for 15 minutes.
- After 15 minutes turn off the heat and safely open the lid. Check the doneness of mutton as it should be almost cooked (not over cooked). Cook more if needed.
- Then add chopped fenugreek (methi) leaves, 2 tablespoons crushed black pepper, 1/4 teaspoon garam masala powder, 1 tablespoon lemon juice, 2 tablespoon cashew nut paste, and 1/2 cup cream. Mix well and add some water if needed.
- Cook the curry on low heat for 10 minutes and finally add chopped coriander leaves.
- Serve hot with rice or roti.