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 tbsp. garlic paste
- 1 tbsp. ginger paste
- 2 tsp. coriander powder
- 1 tsp. cumin powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 2 tsp. garam masala powder
- 2 1/4 lb./1 kg. goat leg (cut into bite-sized chunks)
- salt (to taste)
- 2 to 2 1/4 cups/500 g. fresh, green fenugreek leaves (washed and chopped fine)
- 1/2 cup of hot water
Gather the ingredients.
Heat the oil in a heavy-bottomed pan over medium heat.
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.
Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove to a separate container.
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.
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.
Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from the mixture. This can take up to 10 minutes.
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.
Add the fenugreek leaves and stir well.
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.)
Serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread) or plain boiled rice.
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!