Alu methi and gosht ( fenugreek leaves with mutton )

Ingredients

• 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 g
• 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

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Preparation

• 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.

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