Goat mince cooked with Fenugreek leaves
Methi (Fenugreek leaves) Mutton (goat) Keema (mince) is a flavourful dish made with goat mince and fresh fenugreek leaves. The fenugreek leaves add a slightly bitter and earthy taste that complements the rich flavour of the mince. The combination of tender goat mince and aromatic fenugreek leaves creates a hearty and comforting dish that is especially enjoyed during the winter months in India.
PREPARATION TIME: 15 minutes
COOKING TIME: 40 minutes
SERVES: 4
INGREDIENTS
500gm - Goat mince
2 bunches - fenugreek leaves (approximately 60 grams)
1 - black cardamom
3 - green cardamoms
1inch - cinnamon stick
2 - bay leaves
3-4 - dry red chillies
2 - onions, large
1 tsp - garlic paste
1 tsp - ginger paste
3-4 - green chillies
½ tsp - red chilli powder
1 tsp - turmeric powder
1½ tsp - coriander powder
2 tsp - mutton masala powder
1 tsp - garam masala powder
1 tsp - salt or according to taste
½ cup - plain yoghurt
2 tbsp - lemon juice
3 tbsp - cooking oil or mustard oil
Fresh coriander leaves to garnish
METHOD
Pick the fenugreek leaves from the stems and discard any wilted leaves. Place the leaves in a large sieve and wash thoroughly under running water. Spread them on a kitchen paper towel and leave for a few minutes to remove excess moisture. Finely chop the leaves and set aside until needed.
Heat oil in a pressure cooker over medium flame. If using mustard oil, heat it over high flame until it begins to lightly smoke. This helps reduce its pungency and brings out its distinct flavour. Reduce the flame to medium and add the whole spices.
Add black cardamom, green cardamoms, cinnamon, bay leaves and dry red chillies. Sauté for 2-3 minutes, stirring continuously or until aromatic.
Add the peeled, washed and thinly sliced onions and fry for 4-5 minutes or until golden brown in colour. Add the garlic paste, stir, add the ginger paste and sauté for 2-3 minutes.
Add the whole green chillies and goat mince. Increase the flame to high and fry the mince for 5-6 minutes, stirring continuously, until the excess moisture has evaporated and the mince is lightly browned.
Add the spice powders and salt and mix well. Beat the yoghurt until smooth and add it to the mince. Cook, stirring continuously, until everything is well combined and the oil begins to separate.
Add 2 cups of warm water and mix well. Lock the pressure cooker with the lid and cook over high flame until one whistle then reduce the flame to low and cook for 20 -25 minutes, or until the mince is cooked through. Remove from the flame and allow the pressure to release naturally.
Open the cooker and add the chopped fenugreek leaves. Mix well until combined. Add water only if needed, as this is a semi-dry dish, so avoid adding too much water.
Place the lid over the cooker without locking it. Cook the Methi Mutton Keema over low flame for a few minutes, stirring occasionally, until the fenugreek leaves are tender and the oil begins to separate. Add the lemon juice and mix well.
TO COOK IN A SAUCEPAN:
Follow the same process in a medium saucepan. Add the goat mince and fry over high flame for 5-6 minutes, stirring continuously. Add the warm water, cover and cook over low to medium flame for 25-30 minutes, stirring occasionally to prevent the mince from sticking to the bottom of the pan. Add the chopped fenugreek leaves and mix well. Cover and cook over low flame for 5-6 minutes, stirring occasionally, until the fenugreek leaves are tender and the oil begins to separate. Add a little water at a time only if needed.
Transfer the Methi Mutton Keema to a serving dish and garnish with freshly chopped coriander leaves.
Serve hot with tandoori roti or laccha paratha.
RUBY’S TIP
Use red onions when making Methi Mutton Keema. They give the dish a rich, robust flavour and are especially well suited to mutton and keema dishes.
Mustard oil adds a distinctive, aromatic flavour and gives the dish a more robust and traditional taste.
ISSUE
Leave a Comment