on Aug 06, 2023, Updated Oct 18, 2023 Here are some more mutton recipes that you may like: Mutton Biryani, Mutton Kulambu, Mutton Rara, Punjabi Mutton Curry, and Bhuna Gosht.
About Methi Keema
Methi is fenugreek leaves and keema is mutton (goat meat) mince in Hindi, so methi keema is mutton mince cooked with fresh fenugreek leaves. Methi Keema is my dad’s signature dish, which reminds me of my childhood. My dad is a cooking enthusiast, leaving no occasion to show off his fine culinary skills. While growing up, weekends used to be high on the nonveg fare, and he always came up with new recipes most of the time. During the winters, when fresh fenugreek was abundant, this keema methi would definitely show up on the menu at least once a year, and the soft, flaky parathas made by mom or house help were the perfect accompaniment. Basking in the winter sun with tables and chairs drawn out in the verandah and lunch served as we soaked every bit of the sunshine, slurping the curry laden with flavorful spices, the memories are etched in my heart, and I am so thankful for such lovely moments which will forever stay with me. You can also make this curry with chicken keema. However, chicken takes less time to cook than mutton. Methi (Fenugreek Leaves) – Use fresh methi leaves to make the curry. You can clean, chop, and store the methi leaves beforehand so that they are handy while cooking this recipe. Oil – Use mustard oil to make methi keema. It adds a distinct taste that no other oil would do. But if you don’t have mustard oil, you can cook the curry in ghee or any cooking oil. Whole Spices – This recipe will use some whole spices, such as black cardamoms (badi elaichi), green cardamoms (hari elaichi), and cinnamon (dalchini), which, when infused in oil, add an aromatic flavor to the dish. Spice Powders – To enhance the flavor further, you will need some spice powders such as turmeric powder, Kashmiri red chili powder, coriander powder, salt, and garam masala powder. I use Kashmiri red chili powder instead of regular chili powder, as it adds a fantastic color without making the dish too spicy. Yogurt(Dahi, Curd) adds a nice creamy texture to the keema curry. Others – You will also need onions, garlic, ginger, freshly squeezed lime juice, and green chilies. Adjust the green chilies to your taste and preference. If your keema is from a local butcher, wash it in a fine strainer and drain it nicely. If using the packaged keema, then skip this step. Chop the onions, slit the green chilies, and crush the whole spices. Whisk ¼ cup plain yogurt using a wire whisk until smooth. Gather the remaining ingredients. When the oil is hot, add the following whole spices and fry for 20 seconds. You can crush all the spices lightly to maximize flavor.
2 whole black cardamoms 2 whole green cardamoms 1-inch piece of whole cinnamon stick
Add 1 cup chopped onions and fry till they turn pinkish (5-6 minutes), stirring at regular intervals. Now add 1 pound (500 g) goat mutton keema and 2 slit green chilies and fry on high heat for 4-5 minutes.
2 teaspoon coriander powder ½ teaspoon turmeric powder 2 teaspoon Kashmiri red chili powder ½ teaspoon garam masala powder 2 teaspoon salt
Add ¼ cup yogurt and cook for another minute. Once the pressure is released, remove the lid of the cooker. Add 2 cups of chopped fresh methi leaves and 2 teaspoon freshly squeezed lime juice, and cook on medium heat for 5-6 minutes. Adjust the salt and add more water if the curry is thick. Serve hot with Laccha Paratha or Naan
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