METHI{FENUGREEK} MUTTON CURRY

                                                     Fresh methi{fenugreek} leaves were something which was never in my shopping list until recently.my new neighbour M introduced this to me.earlier i used to make curries with kasoori methi{dried fenugreek leaves}.dh loved those curries.but now he says thats nothing compared with those made putting fresh leaves.i bought a very big bunch of these leaves and so u can expect more curries with methi leaves in it.cut the roots from the bunch and store in a container in refrigerator.it will stay fresh for upto 2-3 weeks.so try this and enjoy...................
INGREDIENTS
mutton cut into medium sized pieces-250 gms
onion sliced-2 medium
ginger-garlic paste-2 tblsp
green chilly-2
tomato-3 small
red chilly pdr-1tblsp
coriander pdr-1 1/2tblsp
turmeric pdr-1/2 tsp
garam masala pdr-1 tsp
methi leaves-2 hand full
oil-2tblspn
coriander leaves-for garnishing
salt- to taste

METHOD
             cut mutton into medium sized pieces.wash and drain it.now add oil to a pressure cooker and add sliced onions.saute it.add little salt becoz salt helps to remove the water content in onions fast.afteri t turns light golden add the ginger garlic paste and green chilly.when the raw smell of that has gone add tomatoes and saute.when tomatoes are mashed and oil oozes from that add all the dry pdrs.saute for 1 min.then add the mutton. saute and add the methi leaves.check salt at this point and add more if required.close the lid of the cooker and cook till done.transfer to a serving plate and garnish with coriander leaves.................

MUTTON SAAGWAALA

                                               On days iam having my"cooking mania"{my dh "S"gave the name}i always try new dishes,most of which i have not even tasted earlier.today i wanted to try something new with mutton.i was bored making the same curry.when i searched my recipe diary i came across this mutton saagwala or palak mutton recipe which i had written long before from kairali tv magic oven cookery show but had not dared to try.i fell in love with the recipe and couldnt wait to try it.it came out really good.
                                        This dish is worth trying and a perfect way to incorporate green leafy vegetables like spinach to your diet.jr"S"and to say the truth even i dont like to eat palak if it is added as such.so this pureed palak curry is perfect for all like me and my jr who doesnt like spinach at the same time want to add some greens to the diet.
courtesy-magic oven cookery show
             INGREDIENTS
mutton-3/4 kg
palak-2 bunches
ginger-1 inch piece
garlic-3 pieces
green chilly-2
curd -1/2 cup
jeera pdr-1 tsp
clove-6
cardamom-3
cinnamon-1
onion-2
tomato-2 small
coriander pdr-1 tsp
oil-2 tblspn
butter-1 tsp
fresh cream-1/2 cup
salt-to taste
           METHOD
marinate mutton with curd and 1/2 tsp jeera pdr.in a pan add water. when it starts to boil add the palak.blanche the leaves.make a puree of that. keep it aside.in a pressure cooker add oil and add cinnamon,clove and cardamom.then saute onion.when it is slight golden brown add ginger-garlic pate and green chilly.then add coriander pdr and 1/2 tsp jeera pdr.saute.add the mutton together with the marinade to this.saute for 5 min.add tomatoes and salt.put the lid on the cooker and pressure cook it till done.when it is fully cooked open the lid and add the puree and heat for some time.add 1 tsp butter and 1/2 cup fresh cream.transfer to a serving bowl. enjoy ur palak mutton.