METHI MUTTON WITH LOTUS STEM.

Lotus Stem... Or Kamal Kakdi.. a delicacy in north India.. I always wondered how it was cooked or how it tasted.. As it was never cooked at my place.. The thought of the stem being in muddy water, was very non appealing for my family members to consume it..
But it adds on a taste to a regular mutton dish.. It is a Kashmiri delicacy..Mutton with lotus stem...

My hubby being a methi lover, wanted to have something with methi in it.. So just added fresh methi leaves to the above recipe, giving it a very rich aroma and a different taste altogether..

It is a very yummy dish, can be served at parties, relished with parathas or tandoori naan..

 

 

Ingredients:

• 600 gm mutton.
• 2 lotus stems, peeled and cut in pieces.
• A bunch of fresh fenugreek leaves (methi).
• 3 medium sized onions.
• 2 medium sized tomatoes.
• 7-8 green chillies
• 7-8 red chillies.
• 15-18 cloves of garlic.
• 2 inch piece of ginger.
• 1 tbsp. cumin seeds
• 1 tbsp. fennel seeds (badi saunf).
• 1 tbsp. coriander powder.
• 1 tsp turmeric powder.
• 1 tsp garam masla powder.
• 2-3 green cardomoms.
• 1 inch piece of cinnamon.
• 5-6 black pepper
• 2-3 cloves
• 2-3 bay leaves.
• 2-3 tbsp. oil.
• salt to taste.

Method:

• Peel the lotus stem and cut it in small pieces. Add salt and Pressure cook the lotus stem for 5-6 whistles, or till done, as it takes time to soften. Drain and set aside.

• Heat oil in a pressure cooker. Add whole garam masala, bay leaves and cumin seeds. Allow it to splutter.
• Add sliced onions. When the onions soften and start changing colour, add Mutton pieces to it. Add salt, cover and simmer for 5-7 mins.

• Take garlic, ginger, 3 green chillies, red chillies, tomatoes and saunf and grind it to a fine paste.
• Add the above mixture to the mutton. Add garam masala powder, coriander powder and turmeric powder to it.
• Mix well and cook the mixture till masala leaves oil.
• Add 1 cup of water and pressure cook the mutton for 4-5 whistles, or till done.
• Release the pressure, and add the cooked lotus stems and remaining slit green chillies to it. Allow it to simmer on low flame for 5 mins.

• Add cleaned methi/ fenugreek leaves, roughly chopped, and one and half cup of water. Cover and cook for 8-10 mins, till methi is almost cooked and you get the aroma. Donot over cook methi, or you will lose its proper taste.

• Garnish and serve hot with tandoori naan.