Mutton mince cooked with fresh fenugreek leaves and mild spices.
KEEMA METHI
Ingredients
1 cup mutton mince (keema)
4 tsps dried fenugreek leaves (kasoori methi), roasted, crushed and sifted
2 tbsps oil
½ inch cinnamon
4-5 cloves
1 medium onion
7-8 garlic cloves
1 inch ginger
¼ tsp turmeric powder
2 green chillies, finely chopped
1 cup yogurt
Salt to taste
Fresh coriander sprig for garnishing
Red capsicum curls for garnishing
Method
1. Heat oil in a non-stick pan, add cinnamon and cloves and sauté for a minute.
2. Roughly chop onion and put in a chopping jar with garlic cloves and ginger and chop them finely.
3. Add the chopped ingredients to the pan and sauté till light golden. Add mutton mince, mix well and cook on high heat for 2-3 minutes.
4. Add turmeric powder and green chillies, mix well and continue to cook. Add yogurt and salt and mix well.
5. Add 3 tsps dried fenugreek leaves, mix, cover and cook on low heat for 2-3 minutes. Remove cover, add remaining dried fenugreek leaves, mix, cover and cook till the mutton is fully cooked.
6. Serve hot garnished with a coriander sprig and red capsicum curls.
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