Methi Gosht: A Royal Delight

Ingredients

• Oil (2 tablespoons)
• Salt (1.5 teaspoons, or to taste)
• Garam masala powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1 teaspoon)
• Ginger (1 inch piece, grated)
• Tomatoes (2 large, finely chopped)
• Onions (2 large, finely chopped)
• Fenugreek leaves (methi) (1 cup, chopped)
• Mutton (500 grams, bone-in pieces)

Instructions

1. Heat oil in a large pan over medium heat and add the chopped onions. Sauté until they turn a beautiful golden brown.
2. Stir in the grated ginger and sauté for a few more minutes until the raw aroma fades away.
3. Introduce the mutton pieces to the pan and sear on high heat for about 10 minutes, until they take on a gorgeous brown hue.
4. Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Stir well to coat the mutton in the spices and cook until the tomatoes soften and ooze out their juices.
5. Gently fold in the chopped fenugreek leaves. Cover the pan and let it all simmer on low heat for about 30 minutes, allowing the mutton to absorb the flavors and the fenugreek to infuse its unique character into the dish.
6. Sprinkle the garam masala powder over the simmering curry and stir well. Allow it to cook for another 2-3 minutes, for the aromas to meld together.
7. Serve the Methi Gosht hot, preferably with a side of fragrant basmati rice or warm naan bread. Enjoy the rich, complex flavors that are deeply satisfying and distinctly Indian.