Methi Gosht: A Royal Delight

Ingredients

Oil

3 tablespoons

Salt

to taste

Garam masala powder

1 teaspoon

Coriander powder

1 tablespoon

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon (adjust to taste)

Fresh ginger, grated

1 tablespoon

Tomatoes, chopped

2 medium

Onions, finely chopped

2 medium

Fenugreek leaves (methi), fresh or dried

1 cup, chopped

Mutton, cut into pieces

1.5 pounds

Fresh cilantro, for garnish

optional

Instructions

1. Heat the oil in a large, heavy-bottomed pan over medium heat. Once hot, add the finely chopped onions and sauté until they turn a beautiful golden brown, stirring occasionally to prevent burning.
2. Add the grated ginger to the pan and sauté for an additional 2-3 minutes, allowing the raw aroma to dissipate.
3. Introduce the mutton pieces to the pan, searing them on high heat for about 10 minutes until they develop a rich brown color. This step ensures that the mutton is flavorful.
4. Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt to the pan. Stir well to coat the mutton in the spices and cook until the tomatoes break down and release their juices, about 5-7 minutes.
5. Gently fold in the chopped fenugreek leaves, mixing them into the curry. Cover the pan and reduce the heat to low, allowing it to simmer for about 30 minutes. This slow cooking allows the mutton to tenderize and absorb all the delightful flavors.
6. Towards the end of cooking, sprinkle the garam masala powder over the curry and stir well. Allow it to cook for another 2-3 minutes to meld the aromas together.
7. Serve the Methi Gosht hot, paired with fragrant basmati rice or warm naan bread. Garnish with fresh cilantro if desired.