Ingredients with Measurements:
- 500g lamb meat, cut into small pieces
- 2 cups fresh fenugreek leaves (methi), chopped
- 1 large onion, finely chopped
- 3-4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1/2 cup yogurt
- Salt to taste
- 2 tbsp oil
- 1/2 cup water
Special equipment needed:
- Pressure cooker or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat oil in a pressure cooker or pot over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add minced garlic, grated ginger, and chopped green chilies. Sauté for a minute.
4. Add lamb pieces and sauté until they turn brown on all sides.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Add chopped fenugreek leaves and mix well.
7. Add yogurt and mix well.
8. Add water and mix well.
9. Close the pressure cooker or pot with a lid and cook on medium heat for 15-20 minutes or until the lamb is cooked through.
10. Once the lamb is cooked, open the pressure cooker or pot and add garam masala powder. Mix well.
11. Cook for another 2-3 minutes until the gravy thickens.
12. Serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320 kcal
Protein: 25g
Fat: 20g
Carbohydrates: 10g
Fiber: 3g
Sugar: 3g
Sodium: 300mg
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Fresh fenugreek leaves can be substituted with dried fenugreek leaves (kasuri methi).
Variations:
- Add potatoes or carrots to make it a one-pot meal.
- Add tomatoes for a tangy flavor.
- Use coconut milk instead of yogurt for a creamy texture.
Tips and tricks:
- Use fresh fenugreek leaves for the best flavor.
- Marinate the lamb in yogurt and spices for a few hours before cooking for a more tender meat.
- Adjust the amount of green chilies and red chili powder according to your spice tolerance.
Storage instructions:
Store leftover Methi Maaz in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Methi Maaz in a microwave or on a stove over low heat until heated through.
Presentation ideas:
Serve Methi Maaz in a deep bowl with a garnish of chopped cilantro.
Garnishes:
Chopped cilantro or mint leaves.
Pairings:
Methi Maaz pairs well with rice or naan.
Suggested side dishes:
- Raita (yogurt dip)
- Salad
- Pickles
Troubleshooting advice:
- If the gravy is too thick, add more water or yogurt to adjust the consistency.
- If the lamb is tough, cook for a few more minutes until it becomes tender.
Food safety advice:
- Make sure the lamb is cooked through before serving.
- Store leftover Methi Maaz in the refrigerator and consume within 3 days.
Food history:
Methi Maaz is a traditional Kashmiri dish that is popular in India and Pakistan. It is made with lamb meat and fresh fenugreek leaves, which are commonly used in Kashmiri cuisine.
Flavor profiles:
Methi Maaz has a rich and spicy flavor with a hint of bitterness from the fenugreek leaves.
Serving suggestions:
Serve Methi Maaz as a main course with rice or naan.
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Region: Indian