Methi Keema is a spicy curry made using Mutton mince and fresh fenugreek leaves. It goes perfectly with Laccha Paratha or Naan. Here is how to make it.
Heat mustard oil in a pressure cooker over medium-high heat.
When the oil is hot, add black cardamoms, green cardamoms, and cinnamon stick and fry for 20 seconds.
Add onions and fry till they turn pinkish in color (5-6 minutes). Keep stirring at regular intervals.
Add ginger-garlic paste and fry till onions turn golden brown (8-10 minutes).
Now add mutton keema and green chilies and fry on high heat for 4-5 minutes.
Add coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt and cook for a minute.
Add yogurt and cook for another minute.
Now add ½ cup water and pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 15 minutes.
Remove the pressure cooker from heat and let the pressure release naturally. Once the pressure is released, remove the lid of the cooker and add methi leaves and lime juice and cook on medium heat for 5-6 minutes. Adjust the salt and add some more water if the curry is very thick.
You can replace methi with chopped spinach in this recipe.Make this curry in a pan if you don't have a pressure cooker. Add more water and cook the keema for 30-40 minutes on low heat.