Methi Mutton Curry With Fenugreek Leaves Recipe

Name: Methi Mutton Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1/4 cup vegetable, canola or sunflower oil; 2 large onions (sliced thin); 2 large tomatoes (diced); 2 tbsp. garlic paste; 1 tbsp. ginger paste; 2 tsp. coriander powder; 1 tsp. cumin powder; 1/2 tsp. turmeric powder; 1/2 tsp. red chili powder; 2 tsp. garam masala powder; 2 1/4 lb./1 kg. goat leg (cut into bite-sized chunks); Salt (to taste); 2 to 2 1/4 cups/500 g. fresh, green fenugreek leaves (washed and chopped fine); 1/2 cup of hot water

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4 to 6 servings

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Simple, yet delicious, methi mutton curry is so easy to put together it can become one of your go-to meals. Methi is another word for fenugreek, and this herb adds a lovely, earthy flavor to this dish, as well as some health benefits, such as reducing inflammation (inside and out) and improving digestion and cholesterol levels.

You will notice this recipe is titled "mutton" but calls for goat leg; that's because, although mutton is meat from an older sheep, in India mutton is erroneously referred to as goat meat. The curry ingredients make up a typical masala used in several Indian recipes—if you make this "gravy" ahead of time, this dish can be put together even quicker.

Methi mutton curry is delicious served with plain rice, salad, and raita (a cooling Indian yogurt cucumber sauce) with some hot, freshly made chapatis.

1/4 cup vegetable, canola or sunflower oil
2 large onions, sliced thin
2 large tomatoes, diced
2 tablespoons garlic paste
1 tablespoon ginger paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 teaspoons garam masala powder
2 1/4 pounds (1 kilogram) goat leg, cut into bite-sized chunks
Salt, to taste
2 to 2 1/4 cups (500 grams) fresh, green fenugreek leaves, washed and chopped fine
1/2 cup hot water

Gather the ingredients.
Heat the oil in a heavy-bottomed pan over medium heat.
When hot, add the onions. Sauté until the onions begin to turn a pale golden brown in color. Remove from the oil with a slotted spoon and drain on paper towels. Turn off heat. Keep oil in a pan.
Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove to a separate container.
Grind the tomatoes and garlic and ginger pastes in the food processor to a smooth paste. Remove to a separate container and set aside for later use.
Heat the oil left over from frying the onions and add the onion paste. Sauté for 2 to 3 minutes. Add the tomato paste and all the powdered spices, including the garam masala. Mix well.
Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from the mixture. This can take up to 10 minutes.
Add the goat pieces to the masala, season with salt to taste and stir to fully coat the goat pieces with the masala. Sauté until the goat is browned well.
Add the fenugreek leaves and stir well.
Add 1/2 cup of hot water to the pan, stir to mix well, lower heat to a simmer and cover the pan. Cook until the meat is tender, 10 to 15 minutes. (You will need to keep checking on the dish as it cooks and adding more water if all the liquid dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.)
Serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread) or plain boiled rice.
Enjoy!

Tip

Use a pressure cooker to cook goat curry or mutton curry and it will be done in half the time it takes to cook in an open pot!

Nutrition Facts (per serving)
658	Calories
23g	Fat
58g	Carbs
66g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	658
% Daily Value*
Total Fat 23g	30%
Saturated Fat 4g	20%
Cholesterol 125mg	42%
Sodium 481mg	21%
Total Carbohydrate 58g	21%
Dietary Fiber 22g	80%
Total Sugars 4g
Protein 66g
Vitamin C 14mg	72%
Calcium 210mg	16%
Iron 35mg	196%
Potassium 1587mg	34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.