Ingredients

• 1/2 kg - mutton chops
• 1 cup - curd, well beaten
• 3/4 cup - coriander leaves, chopped fine
• 1/2 cup - methi leaves (fresh), chopped fine
• 2 - potatoes, cubed
• 1 - tomato, cubed
• 8 - peppercorns
• 4 - Kashmiri chillies
• 3-4 green chillies
• 3 - cloves
• 2 - cardamoms
• 2 sprigs - mint leaves
• 2.5 cm cinnamon stick
• 5 tsp - coriander seeds
• 1 tsp - cumin seeds
• 1 tsp - poppy seeds
• 1 tsp - ginger-garlic paste
• 1 tsp - dried methi leaves, crushed
• Salt to taste
• Ghee for frying

How to Make Mutton Methiwala

• Roast peppercorns, cardamoms, cloves, cinnamon, poppy seeds, coriander seeds, cumin seeds and red chillies. Grind to a fine powder.
• Fry green chillies and onions with a little ghee. Grind them along with 1/2 cup coriander leaves, mint leaves and powdered spices to a fine paste.
• Heat ghee in a pan. Add mutton pieces and fry for a minute.
• Add methi leaves and salt and fry for three minutes.
• Pour the ground masala paste over the chops and fry for 5 minutes, adding just 1/2 cup of water.
• Add curds and mix well. Just before covering the pan, add the tomato and potato pieces.
• Cook till mutton is done. Uncover the pan and add dry methi leaves.
• Simmer for few minutes. Serve hot with remaining coriander leaves.