Thom Methi Mutton

Ingredients list for Thom Methi Mutton

• 600 grams Boneless mutton cut into ¾ inch pieces
• 3 cups Fenugreek leaves (methi) chopped
• 30 large Garlic cloves peeled
• 5 tablespoons Oil
• 2 Bay leaves
• 1 1/2 inch Cinnamon
• 4-5 Green cardamoms
• 3 Black cardamoms
• 4-5 Cloves
• 1 blade Mace
• 1 1/2 teaspoons Cumin seeds
• 4 medium Onions finely chopped
• 1 1/2 tablespoons Garlic chopped
• 3 teaspoons Ginger-garlic paste
• 1 1/2 cups Yogurt
• to taste Salt
• 1 1/2 teaspoons Red chilli powder
• 3/4 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 3/4 teaspoon Cumin powder
• 1 teaspoon Garam masala powder
• 1 1/2 teaspoons Green chillies finely chopped
• 3 medium Tomatoes finely chopped

Method

1. Heat oil in a pressure cooker, add bay leaves, cinnamon, green cardamoms, black cardamoms, cloves, mace, cumin seeds, garlic cloves and onions and sauté till onions soften.
2. Add chopped garlic and ginger-garlic paste, mix well and sauté for 2-3 minutes.
3. Add fenugreek leaves and mix well. Cook for 5 minutes, stirring occasionally.
4. Place mutton in a bowl, add yogurt, salt, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and green chillies. Mix well and set aside in a refrigerator to marinate for 4-6 hours.
5. Add tomatoes to the cooker, mix well and add 4-5 tbsps water. Mix again and sauté for 5-6 minutes.
6. Add mutton along with the marinade and mix well. Close the cooker with the lid and cook till 4-5 whistles are given out. Reduce the heat and cook further for 5-10 minutes.
7. Serve hot.