How to make Syun Methi -
Lamb cooked with methi leaves and flavoured with with kashmiri garam masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless Lamb (हददी् रहित लैम्ब), Fenugreek leaves
Cuisine : Kashmiri
Course : Main Course Mutton
For more recipes related to Syun Methi checkout Stir Fried Lamb with Broccoli, Lamb Celery and Asparagus Stir Fry, Salt and Pepper Crispy Lamb, Lamb Stew . You can also find more Main Course Mutton recipes like Bhuna Gosht Kali Mirch Ka Gosht Keema Methi Mutton Sukka
Syun Methi Recipe Card
Kashmiri food carries with it a delicious nip of all things hot and spicy. It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking.
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves. One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Syun Methi Recipe
Boneless Lamb 1 1/2 inch cubes 1/2 kilograms
Fenugreek leaves 1 small bunch
Kashmiri red chilli powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Fennel seed (saunf) powder 1 teaspoon
Dry ginger powder (soonth) 1 teaspoon
Asafoetida 1/4 teaspoon
Ver (Kashmiri garam masala) 1/2 teaspoon
Salt to taste
Ghee 4 tablespoons
Cumin seeds 1/2 teaspoon
Black cardamoms 2
Cloves 2
Cinnamon 1 inch stick
Green chillies chopped 3-4
Method
Step 1
Boil fenugreek leaves in two cups of water for two minutes. Drain and squeeze dry. Chop finely.
Step 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.
Step 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 Kcal
Carbohydrates : 12.4 gm
Protein : 113.5 gm
Fat : 80.6 gm
Other : 0
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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.