Alu methi and gosht ( fenugreek leaves with mutton )

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
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 - ΒΌ 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.


Rate this recipe:
Generate another secure code = 

Related recipes

Recipe Alu palak / potato and spinach curry
Alu palak / potato and spinach curry
2 servings
30 min
Very Easy
3 / 5
Recipe Alu fry / potato fry
Alu fry / potato fry
4 servings
35 min
Very Easy
Recipe Buckwheat galette with ham, egg and cheese
Buckwheat galette with ham, egg and cheese
1 servings
25 min
Very Easy
Recipe Stuffed potatoes with bacon and cheese
Stuffed potatoes with bacon and cheese
8 servings
Very Easy