1/2 kg mutton chops
1 cup yogurt, well beaten
3/4 cup coriander leaves, finely chopped
1/2 cup fresh methi (fenugreek) leaves, finely chopped
2 potatoes, cubed
1 tomato, cubed
8 pepper corns
4 Kashmiri chilies
3-4 green chilies
3 cloves
2 cardamoms
2 sprigs mint leaves
2.5 cm. cinnamon stick
5 tsp coriander seeds
1 tsp cumin seeds
1 tsp poppy seeds
1 tsp ginger-garlic paste
1 tsp dried methi (fenugreek) leaves, crushed
Salt to taste
Ghee (or butter) for frying

Methi Mutton

1. Roast pepper corns, cardamoms, cloves, cinnamon stick, poppy seeds, coriander seeds, cumin seeds, red chilies and blend them to a fine powder.
2. Fry green chilies and onions with a little ghee and blend them along with half cup of coriander leaves, mint leaves and powdered spices, to a fine paste.
3. Heat ghee in a pan. Add mutton pieces and fry for a minute. Add fenugreek leaves, salt and fry for three minutes.
4. Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup of water. Add yogurt and mix well.
5. Just before covering the pan, add the tomato and potato pieces. Cook till mutton is done.
6. Uncover the pan and add dry fenugreek leaves. Simmer for few minutes. Garnish with remaining coriander leaves and serve hot.