Syun Methi Lamb cooked with methi leaves and flavoured with with kashmiri garam masala. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Feb 2016 in Recipes Course New Update 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 Advertisment 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 Advertisment Boil fenugreek leaves in two cups of water for two minutes. Drain and squeeze dry. Chop finely. 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. 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 #Asafoetida #Black cardamoms #Cinnamon #Cloves #Cumin seeds #Dry ginger powder (soonth) #Fennel seed (saunf) powder #Ghee #Green chillies #Kashmiri red chilli powder #Salt #Turmeric powder #Ver (Kashmiri garam masala) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article