Syun Methi

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

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