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
- 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
- 4 tbsp. dry Coconut powder
- 1 tbsp. roasted Coriander seeds
- 1 Onion, quartered
- 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’.