Darbari Gosht And Methi Chaman by Chef Mehboob

Ingredients for Darbari Gosht:

• Mutton Leg 1 kg
• Green Chilli 8
• Onion 8
• Coriander Powder 1 tbsp
• Turmeric Powder 1/2 tsp
• Garlic 2 tbsp
• Vinegar 3 tbsp
• Red Chilli Powder 1-1/2 tbsp
• Oil 1/4 cup
• Pistachio 1/2 cup
• Milk 1/2 cup
• Mint Chutney 1/2 cup
• Tomato Puree 1/2 cup
• Ginger 1-1/2 inch piece
• Green Food Color Few drops
• Salt To taste

Method:

1. Coat mutton with paste and keep in refrigerator for 3 to 4 minutes.
2. Heat ghee in one pan and fry onion on low flame until soft. Then add ginger, garlic and cook for 2 to 3 minutes.
3. Now add mutton, cook on high flame until brown, put 2 cup water and boil it.
4. Then cover it and cook on low flame until mutton becomes soft.
5. Together add tomato puree and cook on low flame for 3 to 4 minutes.
6. Add red chilli powder, turmeric & coriander powder and roast mutton nicely until oil comes on top.
7. Mix milk & fresh cream,  stir it continuously and cook for 2 to 3 minutes. Then add mint chutney and green food color.
8. In end, put crushed pistachio and simmer it.
9. Decorate with coriander & ginger julian and serve hot.
   

Ingredients for Methi Chaman:

• Fresh Fenugreek 5 bunches
• Spinach 3 bunches
• Cheese 1 cup
  
• Salt To taste
• Turmeric 1 tsp
• Butter 1 tbsp
• Coriander Powder 1 tbsp
  
• Cumin Seed 1 tbsp
• Garam Masala Whole 1 tbsp
• Mustard Oil 1 tbsp
• Cream 2 tbsp
• Sugar 1/2 tsp
• Ginger Powder 1/2 tsp
• Ginger Garlic Paste 1/2 tbsp
• Garlic 5 clove
• Green Chilli 7
• Onion 1
  

Method:

1. Boil fenugreek & spinach and make paste with blender.
2. In one pan, heat oil and fry garam masala whole, cumin seed & onion until golden brown.
3. Then put slice garlic, turmeric, butter, ginger garlic paste &  green chillies and fry it.
4. Now min salt, fenugreek spinach paste & sugar and cook on low flame.
5. Then put coriander powder & ginger powder and cook until oil comes on top.
6. When fenugreek is cooked, add water as required & cream and mix it.
7. Then put cheese and cook for 3 to 4 minutes.
8. Garnish with coriander and serve with not chapati.