Tuesday, 12 May 2015

Methi Maaz(Mutton and fenugreek leaves curry)

  I remember when I was little I used to complaint my mother and ask her why does wazwaan serve such small quantity of delicious methi maaz it should be more. Back then I thought one day I will cook it by myself. Traditionally its made using different cuts of meat in which lamb intestines being the main piece of meat which is carefully cleaned and washed and boiled and used in the dish and stomach is also used sometimes. That's the reason may be only little amount is served in trami so all can have a taste. Well its a long process and you need good quality lamb intestines. I thought of trying it in home style using mutton.

250grams mutton chopped into cubes
15 grams dry fenugreek leaves+ 2 bunch fresh fenugreek leaves
1tsp turmeric
1/2 tsp pepper
1/2 tsp dry ginger powder
1/2 tsp black cardamom seeds
1 cinnamon stick
1tbsp garlic paste
2 tbsp Desi ghee
Few strands of saffron soaked in half cup milk
Salt to taste
First u need to clean the dry fenugreek leaves. Put the cleaned dry fenugreek leaves in a bowl add in 2 cups of warm water mix it well with help of your hand and soak it for 5 minutes. After 5 minutes take out the dry twigs which you find floating on top of water. Then drain the fenugreek leaves in a thin hole sieve and let it drain. Next clean and wash fresh methi/ fenugreek leaves and boil in a vessel with 2 cups water for 5 minutes and then keep it to drain.Meanwhile in a pressure cooker heat 2tbsp ghee when its warm add in cinnamon and black cardamom seeds and add in washed and drained mutton cubes. Fry the mutton cubes until they start to brown it will take 10minutes or so. Then add in garlic paste and fry for few seconds. Next add in turmeric, pepper, dry ginger powder and salt. Give a good stir. Next add in the drained ,fresh fenugreek leaves. Stir for few minutes. And then add in dry Fenugreek leaves until a pleasant aroma is released then its time to add in the soaked saffron with milk. Mix all well and let it boil for few seconds. At last add 1 cup of water and pressure cook up to 3 whistles. Once pressure is released open the lid and keep it back on stove and dry up the water if its watery and gravy gets thick. Methi maaz is ready.
1.Please use good quality dry fenugreek leaves which are clean and don't have any adulterants. ( No artificial color or flavour)
2. Adding milk gives the dish a creamy texture.


  1. It is not mutton but visceral organs..like stomach,intestine,spleen nd lots of fat....I dunno why as Kashmir feel.shy why describing its ingredients...I am a food blogger nd I proudly say that I love #meethi Maas or chopped #visceral of lamb meat.

    1. Hello there, if before judging you could have read it through I have mentioned at the beginning about how tradionally the methi maaz is made. And I have clearly mentioned that I am trying it home style with mutton.