Delicious Methi Kheema Recipe: Aromatic Mutton with Fenugreek
45 minutes
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About Delicious Methi Kheema Recipe: Aromatic Mutton with Fenugreek
Experience the rich flavors of Methi Kheema, a delightful mutton and fenugreek dish crafted with my own special touch. This recipe combines tender mutton with fragrant fenugreek leaves, creating a comforting and incredibly flavorful side dish perfect for any occasion.Its unique blend of spices and herbs results in a taste that's both satisfying and memorable. Serve it with your favorite accompaniments like parathas, pooris, pulao, or simple boiled rice drizzled with ghee for a complete and delicious meal.Whether it's lunch or dinner, this Methi Kheema will quickly become a family favorite. Get ready to impress your loved ones with this easy-to-make, yet extraordinary, recipe!
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Recipe Time & More
Prep10 minutes
Cook35 minutes
Total45 minutes
Ingredients
Meat & Spices
- 500 gm Mutton minced
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Salt or to taste
- 1 tbsp Chili Powder red
- 1 tsp Cumin Seeds jeera
- 1 tsp Coriander Powder dhania
Vegetables & Aromatics
- 1 large Onion thinly sliced
- 1 bunch Fenugreek Leaves about 100g, fresh
- 1 medium Tomato finely chopped, ripe
Other
- 3 tbsp Vegetable Oil
- 1 tbsp Coriander chopped, for garnish, fresh
Instructions
Prepare the Aromatics
- Heat vegetable oil in a deep frying pan or pot over medium heat. Add the ginger-garlic paste and sauté for about 30 seconds until fragrant. Add the thinly sliced onions and sauté until translucent, about 5-7 minutes.
Add Spices and Tomato
- Add cumin seeds, coriander powder, red chili powder, and salt. Sauté for another minute until fragrant. Stir in the chopped tomato and cook until softened, approximately 3-5 minutes.
Cook the Mutton
- Add the minced mutton to the pan. Stir well to coat the meat with the spices. Cover the pan and let it simmer for 15 minutes, stirring occasionally.
Finish the Dish
- Add the fresh fenugreek leaves. Stir gently and continue to simmer for another 10 minutes, or until the mutton is fully cooked and tender. Do not add water; the mutton should cook in its own juices. If it gets too dry, add a splash of water, but very little.
Garnish and Serve
- Garnish with fresh chopped coriander leaves. Serve hot with parathas, pooris, rice, or naan.
Recipe Notes
Expert Tips for the Best Methi Kheema
- For a richer flavor, marinate the minced mutton with a little yogurt and some salt for at least 30 minutes before cooking.
- Adjust the amount of red chili powder to your preferred level of spiciness.
- If using frozen fenugreek leaves, thaw them completely and squeeze out excess water before adding them to the dish.
- Don't overcook the mutton; it should be tender but not mushy.
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Recipe Nutrition
Calories: 72kcalCarbohydrates: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 380mgSugar: 1g
Zeenath Amaanullah
Articles: 92
3 Comments
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What a great recipe! Thanks for sharing.
Absolutely fantastic! Thanks for the recipe.
I’m in love with this recipe already!