Mutton mince cooked with fresh fenugreek leaves and mild spices.KEEMA METHIIngredients1 cup mutton mince (keema)4 tsps dried fenugreek leaves (kasoori methi), roasted, crushed and sifted 2 tbsps oil½ inch cinnamon4-5 cloves1 medium onion7-8 garlic cloves1 inch ginger¼ tsp turmeric powder2 green chillies, finely chopped1 cup yogurtSalt to tasteFresh coriander sprig for garnishingRed capsicum curls for garnishingMethod1. Heat oil in a non-stick pan, add cinnamon and cloves and sauté for a minute.2. Roughly chop onion and put in a chopping jar with garlic cloves and ginger and chop them finely.3. Add the chopped ingredients to the pan and sauté till light golden. Add mutton mince, mix well and cook on high heat for 2-3 minutes.4. Add turmeric powder and green chillies, mix well and continue to cook. Add yogurt and salt and mix well.5. Add 3 tsps dried fenugreek leaves, mix, cover and cook on low heat for 2-3 minutes. Remove cover, add remaining dried fenugreek leaves, mix, cover and cook till the mutton is fully cooked.6. Serve hot garnished with a coriander sprig and red capsicum curls. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
