Allergens in Methi Maaz: mustard.
Ingredients
Quantities for 4.
- 500g boneless shoulder, cut into 2cm pieces Muttontraditionally made with mutton offal; shoulder is the everyday version
- 300g, picked off the stems and roughly chopped Methi Leaves
- 5 tbsp Mustard Oil
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 2 tsp Fennel Powder
- 1.5 tsp Dry Ginger Powderthe Pandit kitchen's stand-in for fresh ginger and garlic
- 1/2 tsp Turmeric
- 1.5 tsp Kashmiri Chilli
- 4 Clovesoptional
- 2, slit lengthways Green Chillioptional
- to taste Salt
- 300ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Pick the fenugreek leaves off their stems, toss with 1 tsp salt, leave 15 minutes and squeeze out the black liquid. This pulls out most of the bitterness.
- Pat the mutton completely dry. Wet meat steams instead of browning, and this dish depends on browning.
- Grind or sieve the fennel and dry ginger fine; gritty spice powder never dissolves into so dry a masala.
Method
- Heat the mustard oil in a kadhai until it smokes, then take it off the flame for 30 seconds.Smoking the oil first is not optional with mustard oil.
- Drop in the asafoetida and cloves; the hing will foam and smell nutty within 5 seconds.Hing burns almost instantly. Have the meat within arm's reach.
- Add the mutton at once and fry over high heat, stirring, until the pieces are browned and the pan is dry, about 12 minutes.
- Lower the heat, add the turmeric, Kashmiri chilli, fennel powder, dry ginger powder and salt and fry 2 minutes until the spices coat the meat and smell toasted.
- Pour in the water, cover and simmer on the lowest flame for 35 minutes, until the mutton gives easily under a spoon.
- Uncover, raise the heat and boil off nearly all the liquid, about 6 minutes, until only fat and a thick masala remain.
- Stir in the squeezed fenugreek leaves and the green chillies and fry over medium heat for 10 minutes, scraping the base as they wilt and darken.The leaves should fry, not stew. If liquid gathers, raise the heat until it goes.
- Cook another 5 minutes until the mixture looks dry and crumbly and the oil glistens at the edges, then taste for salt.
- Stand covered for 5 minutes off the heat before serving with rice.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 4 days refrigerated in a covered box and travels well. Reheat dry in a pan over medium heat for 4 minutes; adding water ruins the texture.
Nutrition Medium estimate
One serving of Methi Maaz (281 g) is about 549 calories, or 196 calories per 100 g.
High protein: 44 g a serving, 32% of the calories
| Per serving281 g | Per 100 g | |
|---|---|---|
| Calories | 549 kcal | 196 kcal |
| Protein | 43.7 g | 16 g |
| Carbohydrate | 46.7 g | 17 g |
| of which sugars | 0.3 g | 0 g |
| Fibre | 20.0 g | 7 g |
| Fat | 25.7 g | 9 g |
| of which saturated | 4.1 g | 1 g |
| of which unsaturated | 15.9 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, methi leaves, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Kashmiri recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.