Sunday, February 26, 2017

Methi Mutton




The only painstaking past of methi mutton is pinching methi leaves off their woody muddy stems. Fresh fenugreek grows like a small bush in sandy soil, sprouting heart shaped leaves in bunches. Each leaf has to be patiently pulled off sans stem. Slightly bitter to the tongue, nevertheless power packed with antioxidants, these leaves can be added to meat, veggies, made into dal or cooked with rice. Versatility personified!! 

I pick and clean a bunch of fenugreek. Rinse these leaves under running water to remove sand and grit. Chop leaves before adding to meat. Meanwhile my choice, goat meat or as I call it mutton, gets a good sear with onions, ginger and garlic. A few spices and seasonings and the pressure cooker is off to a rocky start. For those of you who are wary of these instruments, cook the meat stove top. Be prepared for a long braise. The cooker cuts the time in half. So dinner is on the table in as much time as it takes to clean methi leaves.


METHI MUTTON 
Serves 4


2 pounds Goat Meat, Lamb or Beef
1 bunch Methi or Fenugreek leaves 
3 tablespoon Canola Oil 
2 large Onions
1 tablespoon Ginger paste
1 tablespoon Garlic paste 
1/2 teaspoon Turmeric powder 
1/2-1 teaspoon Chile powder 
1/2 teaspoon Kosher Salt


Wash and pat dry meat.




Pick methi leaves off stems. You should have about 1 1/2 to 2 cups leaves. Wash them well to remove and sandy grit. Squeeze out as much water as you can. Place leaves on a board and chop leaves roughly.




Peel and chop onions into small pieces.

Heat oil in a pressure cooker.

When it shimmers add chopped onion and saute till golden brown.

Stir ginger and garlic paste into onions. Saute for a few seconds.




Add meat to onions and saute for 5 minutes till meat is seared well on all sides.




Scatter spices and seasonings over meat. Mix and stir for a few minutes.




Methi leaves go in now. Stir to mix.




Add enough water to cover meat.




Put cooker lid on. (Modern pressure cookers have a range of instructions. Follow yours and cook goat meat for 20-25 minutes, lamb for 13-15 minutes and beef for 15 minutes)

Once meat is cooked and pressure has subsided, open cooker and check if meat is cooked. Poke it with a knife. It should come apart easily. If not cook again for another 5-8 minutes.

ALTERNATELY, cook your meat stove top. Use a tight lid so moisture doesn't escape. Check from time to time to add more water as needed.

Serve methi mutton with rice or roti..both are great accompaniments.




Heavenly aromas pervade the kitchen. These come-hither emanations have a magical pied piper effect!