Methi Maans (Mutton)

 :

500 grams mutton, cleaned and cut into pieces
500 grams fresh fenugreek leaves (methi), washed and chopped
2 large onions, finely chopped
2 tomatoes, finely chopped
30 ml refined oil or ghee
6 grams cumin seeds
15 grams ginger garlic paste
10 grams turmeric powder
6 grams red chili powder (adjust to taste)
6 grams coriander powder
5 grams garam masala
15 grams Salt
Fresh coriander leaves for garnish

 Instructions:

1. **Prepare Methi Leaves:**
   Wash the fresh fenugreek leaves thoroughly. Remove the leaves from the stems and chop them finely.

2. **Saute Mutton:**
   Heat oil or ghee in a pressure cooker or a heavy-bottomed pan. Add cumin seeds and let them splutter.
   Add chopped onions and sauté until golden brown.

3. **Add ginger garlic Paste:**
   Add ginger garlic paste and sauté for a minute until the raw smell disappears.

4. **Add Tomatoes:**
   Add chopped tomatoes and cook until they become soft and the oil separates.

5. **Spices:**
   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.

6. **Add Mutton:**
   Add the mutton pieces and cook until they are well-coated with the spices.

7. **Cook with Methi Leaves:**
   Add the chopped fenugreek leaves (methi) and mix well with the mutton.
   If using a pressure cooker, add a little water, close the lid, and cook until the mutton is tender. If using a pan, cover and cook on low heat until the mutton is cooked through.

8. **Garam Masala and Garnish:**
   Once the mutton is cooked, add garam masala and mix well.
   Garnish with fresh coriander leaves.

9. **Serve:**
   Serve Methi Maans hot with steamed rice or Indian bread like roti or naan.

Enjoy the delicious Methi Maans with its unique blend of spices and the earthy flavor of fenugreek leaves.