Methi Mutton Curry

Fenugreek seeds, unground and ground

Foodcollection / Creative RF / Getty Images

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
658 Calories
23g Fat
58g Carbs
66g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 658
% Daily Value*
Total Fat 23g 30%
Saturated Fat 4g 20%
Cholesterol 125mg 42%
Sodium 481mg 21%
Total Carbohydrate 58g 21%
Dietary Fiber 22g 80%
Total Sugars 4g
Protein 66g
Vitamin C 14mg 72%
Calcium 210mg 16%
Iron 35mg 196%
Potassium 1587mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Simple, yet delicious, methi mutton curry is so easy to put together it can become one of your go-to meals. Methi is another word for fenugreek, and this herb adds a lovely, earthy flavor to this dish, as well as some health benefits, such as reducing inflammation (inside and out) and improving digestion and cholesterol levels.

You will notice this recipe is titled "mutton" but calls for goat leg; that's because, although mutton is meat from an older sheep, in India mutton is erroneously referred to as goat meat. The curry ingredients make up a typical masala used in several Indian recipes—if you make this "gravy" ahead of time, this dish can be put together even quicker.

Methi mutton curry is delicious served with plain rice, salad, and raita (a cooling Indian yogurt cucumber sauce) with some hot, freshly made chapatis.


  • 1/4 cup vegetable, canola or sunflower oil

  • 2 large onions, sliced thin

  • 2 large tomatoes, diced

  • 2 tablespoons garlic paste

  • 1 tablespoon ginger paste

  • 2 teaspoons coriander powder

  • 1 teaspoon cumin powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 2 teaspoons garam masala powder

  • 2 1/4 pounds (1 kilogram) goat leg, cut into bite-sized chunks

  • Salt, to taste

  • 2 to 2 1/4 cups (500 grams) fresh, green fenugreek leaves, washed and chopped fine

  • 1/2 cup hot water

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oil in a heavy-bottomed pan over medium heat.

  3. When hot, add the onions. Sauté until the onions begin to turn a pale golden brown in color. Remove from the oil with a slotted spoon and drain on paper towels. Turn off heat. Keep oil in a pan.

  4. Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove to a separate container.

  5. Grind the tomatoes and garlic and ginger pastes in the food processor to a smooth paste. Remove to a separate container and set aside for later use.

  6. Heat the oil left over from frying the onions and add the onion paste. Sauté for 2 to 3 minutes. Add the tomato paste and all the powdered spices, including the garam masala. Mix well.

  7. Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from the mixture. This can take up to 10 minutes.

  8. Add the goat pieces to the masala, season with salt to taste and stir to fully coat the goat pieces with the masala. Sauté until the goat is browned well.

  9. Add the fenugreek leaves and stir well.

  10. Add 1/2 cup of hot water to the pan, stir to mix well, lower heat to a simmer and cover the pan. Cook until the meat is tender, 10 to 15 minutes. (You will need to keep checking on the dish as it cooks and adding more water if all the liquid dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.)

  11. Serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread) or plain boiled rice.

  12. Enjoy!


Use a pressure cooker to cook goat curry or mutton curry and it will be done in half the time it takes to cook in an open pot!

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