Alu Methi and Gosht ( Fenugreek leaves with Mutton )

?Mutton (chops and chunks culled from shoulder) - 1 kg
?Mustard oil/refined oil - 200 ml
?Fresh methi leaves (cleaned and chopped) - 1 kg
?Medium potatoes (halved after peeling) - 3-4
?Onions finely sliced - 200 gm
?Garlic (whole, unpeeled and unbroken) - One pod?
Ginger (scraped and chopped) 2-inch piece?
Cinnamon 2-inch piece?
Dhaniya ( coriander ) powder - 1 teaspoon
?Jeera ( cumin seed ) powder - 1 teaspoon
?Red chilli powder - 1 teaspoon
?Haldi ( turmeric ) powder - ¼ teaspoon
?Salt to taste

Heat oil in a thick-bottomed pan and when it reaches smoking point, reduce the heat and put in the onions.

When the onions are translucent, add cinnamon and the powdered spices dissolved in a tbsp of water.

Continue stir-frying for about a minute then add the meat along with the ginger and stir-fry till the moisture evaporates and the meat has been browned a little.

Now add the potatoes, clove of garlic along with the salt and methi leaves. Stir well, cover and cook till the meat is done to taste. You may happily pressure cook and after removing the pressure, you can fry a wee bit more.

Don?t be scared by the fat floating on the surface. It can be easily drained before serving.

Alu-methi-gosht is equally enjoyable with roti and rice. A couple of spoonfuls of yellow aka arhar dal tempered with jeera and green chillies provide a perfect foil.