Hyderabadi Methi Tamatar Gosht

Name: Hyderabadi Methi Tamatar Gosht
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 2 bunches fresh Fenugreek Leaves; 500 gms Lamb Bone-in; 2 tsp Ginger garlic paste; 2-3 chopped Onions; 500 gm large chopped Tomatoes; 1 tsp Salt or to taste; 2-3 tbsp Oil; 2 tsp Red Chilli powder; 1 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 2-3 Green Chillies, slit; 1 small bunch chopped Coriander Leaves; 1/2 tsp Garam Masala

ZMA @zesty5

#cookpadindia
#lunch
#everydaycooking
This is a simple yet healthy Curry recipe from Hyderabad that can be made for mealtimes on any given day. It can be relished with both Rotis and Rice. Tomatoes and Onions with Mutton Bone-in make for an excellent gravy that goes well alongside any Rice dish including Hyderabadi Khichdi. It's a perfect dish for Lunch and Dinner with Hyderabadi Tala huwa Gosht also. Made with simple pantry staples, it's a must-have dish, especially on Weekends and small family get-togethers.

Enjoy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Enjoy Hyderabadi Cooking with Zeen!

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Ingredients

25-30 minutes

5-6 servings

2 bunchesfresh Fenugreek Leaves
500 gmsLamb Bone-in
2 tspGinger garlic paste
2-3chopped Onions
500 gmlarge chopped Tomatoes
1 tspSalt or to taste
2-3 tbspOil
2 tspRed Chilli powder
1 tspTurmeric powder
1 tspCumin powder
1 tspCoriander powder
2-3Green Chillies, slit
1small bunch chopped Coriander Leaves
1/2 tspGaram Masala

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Steps

25-30 minutes

1

Wash and clean the Mutton Bone-in pieces thoroughly. Add Salt and Ginger garlic paste to it. Mix well and let it sit for a few minutes until the other preparations are done.
2

Heat oil in a Pressure Cooker. Saute onions until lightly brown and done. Add all the ingredients mentioned to it as well. Saute until the raw smell disappears. Now add Tomatoes and cook on low heat for about 10-12 minutes.
3

And finally, add the Mutton Bone-in. Allow it to get roasted on low heat for a minimum of 5-6 minutes. Also, add Green Chillies and Coriander Leaves to it. Mix well and add about 2 cups of water. Pressure cook for 8-10 whistles on high heat or as required.
4

Let the pressure settle down on its own before opening the lid of the Pressure Cooker. Add fresh chopped Fenugreek Leaves or Methi. Mix well and let it simmer on low heat for about 5 more minutes. Garnish with Garam Masala and some more chopped Coriander Leaves. Adjust salt according to taste and it's all ready to be served.
5

As it is due to the presence of Tomatoes in this dish, there's enough water being released into it. So there is absolutely no need for any more water to be added at all. If there is less of it, you can add a cup of hot water to compensate.
Happy Cooking Everyone!

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ZMA @zesty5

on July 25, 2022 23:01

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.