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Syun Methi

Lamb cooked with methi leaves and flavoured with with kashmiri garam masala. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Boneless Lamb, Fenugreek leaves
Cuisine Kashmiri
Course Main Course Mutton
Prep Time 41-50 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Syun Methi

  • 1/2 kilograms Boneless Lamb 1 1/2 inch cubes
  • 1 small bunch Fenugreek leaves
  • 1/2 teaspoon Kashmiri red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Fennel seed (saunf) powder
  • 1 teaspoon Dry ginger powder (soonth)
  • 1/4 teaspoon Asafoetida
  • 1/2 teaspoon Ver (Kashmiri garam masala)
  • to taste Salt
  • 4 tablespoons Ghee
  • 1/2 teaspoon Cumin seeds
  • 2 Black cardamoms
  • 2 Cloves
  • 1 inch stick Cinnamon
  • 3-4 Green chillies chopped

Method

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  1. Boil fenugreek leaves in two cups of water for two minutes. Drain and squeeze dry. Chop finely.
  2. Mix red chilli powder in one tablespoon of water and keep aside Pressure cook the lamb with one cup of water, turmeric powder, fennel powder, dry ginger powder, asafoetida, ver and salt till tender. Heat ghee in a wok, add cumin seeds, black cardamoms, cloves and cinnamon and saute till fragrant.
  3. Add green chillies, red chilli water and fenugreek leaves and cook for two minutes.

    Add the mutton with the stock and cook uncovered till dry and the ghee surfaces on top. Serve hot.

Nutrition Info

Calories 1228
Carbohydrates 12.4
Protein 113.5
Fat 80.6
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