Mutton Methiwala Recipe

Cooking Directions

• STEP 1.Marinate the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pressure cooker and add cumin seeds, cloves, cinnamon stick, and bay leaf.
• STEP 3.Add chopped onions and saut茅 until golden brown. Then, add the marinated mutton and cook until it changes color.
• STEP 4.Add fenugreek leaves, coriander powder, cumin powder, garam masala, and tomato puree. Mix well.
• STEP 5.Add water, cover the pressure cooker, and cook for about 4-5 whistles or until the mutton is tender.
• STEP 6.Once the pressure is released, open the cooker and simmer the gravy until it thickens to the desired consistency.
• STEP 7.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to marinate the mutton for at least 1 hour to enhance the flavors.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you don't have a pressure cooker, you can cook the mutton in a regular pot, but it will take longer.
• For a richer gravy, you can add a tablespoon of cream or cashew paste.

Storage and Serving

• Mutton Methiwala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop before serving.
• Serve Mutton Methiwala with naan, roti, or steamed rice for a complete meal.