They are very fond memories associated with this recipe. When I was newly married and when my mom-in-law visited us for the second time….I was bit confident with my cooking by that time and being a new bride and loving wife…I always use to prepare recipes according to my husband’s taste and choice. As I mentioned in earlier post that in my mom-in-law house she never combines and cooks meat and vegetables together…but it is vice versa in my mom’s house. So when my mom-in-law came on visit, I use to ask her everyday what to prepare? As many of you know I am very bad at menu planning…so I always use to ask her…one day while plucking fresh fenugreek leaves, I asked her what she wants me to make out of these leaves???
Normally she will come up with list of recipes to make with a particular vegetable or ingredient…but that day…she asked me what your mom will make with fenugreek leaves? I said she makes many recipes but my favourite is aloo-methi-gosht (Potato-Fenugreek leaves-Lamb meat). Hearing this she said….wow…it’s been ages since I had this combo…years back my mom also use to make this combination….but after marriage I was so engrossed in cooking up to the taste of my husband and children that I never thought of cooking for me, my taste and my favourite….Saying this she said chalo…let’s make it today and give our taste buds that lost taste of mom’s recipe….With an ear to ear smile I made this and to my surprise everyone at the table liked it a lot. Some memories are just unforgettable and so are some recipes….isn’t it???
Aloo Methi Gosht ka Salan
INGREDIENTS:
- 300 gms. Potatoes, peeled and cut into big cubes
- 200 gms. Lamb meat with bones
- 1 cup tightly packed fresh Fenugreek/Methi leaves
- 1 tbsp. Ginger-Garlic paste
- 1 Green chili, slit length wise
- 1 tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 1 Onion, finely sliced
- 1 tbsp. Garam Masala powder
- Salt as per taste
- 1 tbsp. minced Coriander leaves
- 3 tbsp. Oil
TO GRIND:
- 4 tbsp. dry Coconut powder
- 1 tbsp. roasted Coriander seeds
- 1 Onion, quartered
PREPARATION:
- In a bowl combine lamb meat pieces with ginger-garlic paste, red chili powder, salt, garam masala and turmeric powder. Leave this to marinade for an hour or more if time permits.
- Make a fine paste of the ingredients mentioned under ‘To Grind’ by adding little water if required.
- Take a pressure cooker and add oil to it. When it heats up add sliced onions and fry until they turn nice brown. Now add in above ground masala and fry until raw smell of dry coconut wafts.
- Add in marinated lamb meat pieces along with green chili and on medium high flame fry in until the meat pieces starts to change color and get nicely coated with masala.
- Add one cup of water and cover with a lid. Pressure cook for 6-7 whistles or until meat is tender. When the pressure settles, open the lid and add in potato cubes.
- If required add ½ cup of water and pressure cook for one whistle. Turn off the flame and once pressure settles down open the lid and add in methi leaves.
- Give the curry a gentle stir and cook on low flame for another five minutes until methi leaves are soft. Check for salt and add in fresh coriander leaves.
- Turn off the flame and serve warm with rice or roti. I served this salan with bagare chawal and it tasted so yum.
- Add love to make this curry taste ‘Yummy’.
Yield: 6
Aloo Methi Gosht ka Salan
Aloo Methi Gosht ka Salan is flavourful and delicious gravy based curry recipe. This is made with mutton, potatoes & fresh fenugreek leaves.
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Ingredients
- 300 gms. Potatoes, peeled and cut into big cubes
- 200 gms. Lamb meat with bones
- 1 cup tightly packed fresh Fenugreek/Methi leaves
- 1 tbsp. Ginger-Garlic paste
- 1 Green chili, slit length wise
- 1 tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 1 Onion, finely sliced
- 1 tbsp. Garam Masala powder
- Salt as per taste
- 1 tbsp. minced Coriander leaves
- 3 tbsp. Oil
To Grind
- 1 Onion, quartered
- 1 tbsp. roasted Coriander seeds
- 1 tbsp. roasted Coriander seeds
Instructions
How to make Aloo Methi Gosht ka Salan
- In a bowl combine lamb meat pieces with ginger-garlic paste, red chili powder, salt, garam masala and turmeric powder. Leave this to marinade for an hour or more if time permits.
- Make a fine paste of the ingredients mentioned under ‘To Grind’ by adding little water if required.
- Take a pressure cooker and add oil to it. When it heats up add sliced onions and fry until they turn nice brown. Now add in above ground masala and fry until raw smell of dry coconut wafts.
- Add in marinated lamb meat pieces along with green chili and on medium high flame fry in until the meat pieces starts to change color and get nicely coated with masala.
- Add one cup of water and cover with a lid. Pressure cook for 6-7 whistles or until meat is tender. When the pressure settles, open the lid and add in potato cubes.
- If required add ½ cup of water and pressure cook for one whistle. Turn off the flame and once pressure settles down open the lid and add in methi leaves.
- Give the curry a gentle stir and cook on low flame for another five minutes until methi leaves are soft. Check for salt and add in fresh coriander leaves.
- Turn off the flame and serve warm with rice or roti. I served this salan with bagare chawal and it tasted so yum.
- Add love to make this curry taste ‘Yummy’.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 340Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 32mgSodium: 230mgCarbohydrates: 34gFiber: 10gSugar: 3gProtein: 17g
Nusrath Jahan says
Drooling!!
yup!!some memories are relived through cooking. This is one combo where my H doesn't mind eating potatoes. ☺
Sofia Syed says
I'll be trying this out very soon!
Blogs by FA says
I am not a huge fan of aloo meethi but this combo with meat is a good idea and looks gorgeous. I am not much fond of vegetables but I remember, even my mom used to make aloo methi.
Amina Qureshi says
Wow! This looks very tasty. Great job and also I love your photos>
beena stephen says
Curry looks very delicious
iihahs says
Actually more than the recipe, I was quite happy in reading of ur close relationship with your mil. May Allah place Bharaka in our relationships
Rafeeda AR says
I am still wondering why this recipe took so much time to arrive on the blog… 🙂 Beautiful memories you have shared there… and the curry is lipsmacking! We also make mutton and potato together, but with methi, must try…
Ruby says
I've never tried methi added to this dish, will definitely consider it next time! Lovely food photography as well 🙂
Papatia Feauxzar says
The setting looks so inviting! I want to taste some :). Thank you for the recipes too! xx
Our Muslim Homeschool says
Drool! Looks so good. Your photos are amazing BTW 🙂
myda tahir says
Asalamoalikum Lubna,
thanks for sharing a version of aloo ghost with Methi, but my question is that we hve to chop these methi leaves or add them as such.
how much mehi is enough, as too much will make it bitter.
thanks again.
CREATIVE KHADIJA says
Very yummy! Beautiful food photography. Thanks for sharing with us 🙂
Amina Edota says
Masha Allah… looks tantalising. Food cooked with love, and from the heart certainly has a special appeal.
Happy to read about your story with your mother-in-law. May Allah strengthen the bond between you.
Fozia S says
This looks delicious…I usually make the meat without the bones..will have to try this
Kai Darul says
the food looked so yummy. great pictures, too!