How to make Keema Methi - -

The intense flavour of dried fenugreek leaves goes extremely well with mutton mince

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Dried fenugreek leaves (kasoori methi) (कसूरी मेथी )

Cuisine : Indian

Course : Main Course Mutton

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For more recipes related to Keema Methi - checkout Lagan Ka Keema, Nawab Kabab Curry, Lamb Balls with Couscous, Goan Keema . You can also find more Main Course Mutton recipes like Lagan Ka Keema, Hariyali Gosht, Kaala Mutton, Haleem-SK Khazana.

Keema Methi -

Keema Methi - Recipe Card

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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Keema Methi - Recipe

  • Mutton mince (keema) 2cups

  • Dried fenugreek leaves (kasoori methi) 3 teaspoons

  • Dried fenugreek leaves (kasoori methi) roasted, crushed and sifted 1 teaspoon

  • Oil 2 tablespoons

  • Cinnamon 1 inches

  • Cloves 4-5

  • Medium onions 2

  • Garlic cloves 7-8

  • Ginger 1 inches

  • Turmeric powder 1/4 teaspoon

  • Green chilies finely chopped 2

  • Yogurt 1 cup

  • Salt to taste

  • Fresh coriander sprig 1 for garnish

  • Red capsicum curls for garnish

Method

Step 1

Heat oil in a non-stick pan, add cinnamon and cloves and sauté for 1-2 minute.

Step 2

Roughly chop onion and put in a chopping jar. Add garlic cloves and roughly chopped ginger and chop finely.

Step 3

Add the chopped ingredients to the pan and sauté till light golden. Add mutton mince and saute on high heat for 2-3 minutes crushing the mince to remove the lumps.

Step 4

Add turmeric powder and green chillies, mix well and continue to saute. Add yogurt and salt and mix well.

Step 5

Add dried fenugreek leaves, mix, cover and cook on low heat for 2-3 minutes. Remove cover, add roasted, crushed and sifted dried fenugreek leaves, mix, cover and cook till the mutton is fully cooked.

Step 6

Garnish with a coriander sprig and red capsicum curls and serve hot with phulkas.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.