Methi Mutter Gosht

Methi or Fenugreek leaves are one of the few ingredients which are a bit bitter. (Bitter is call Kadva or kadvi and Hindi and I just had a brain freeze and couldn't remember the word) Anyway, but if you know how to handle it, it turns out great.
                    So the dish I made today is with fenugreel leaves, peas and boneless lamb. This is a great tasting recipe with health benefits too. Fenugreek is supposed to be good for you

Methi Mutter Gosht (Fenugreek leaves and peas with Lamb)

Methi Mutter Gosht

Ingredients:

1. 1/2 lb boneless lamb cut into 1 cm cubes
2. 1 cup each of fresh peas, frozen fenugreek leaves thawed
3. 1 tablespoons oil
4. 1/2 teaspoon each of ginger-garlic paste, salt, chilly powder, turmeric
5. 1/2 teaspoon salt
6. 1 cup sliced red onion
7. 2 tablespoons plain yogurt beaten

Sprinkle 1/2 teaspoon salt on the methi or fenugreek leaves and set aside for 15 minutes. Squeeze as much water as possible (this will take out most of the bitterness)
In a pressure cooker heat the oil and fry the onions till tender. Add ginger-garlic paste and fry for a couple of minutes. Add turmeric, salt and chilly powder and the cubed meat and fry for a couple of minutes. Add the methi and 1/2 cup water and cook for 2 whistles. After the steam escapes open the cooker and add the peas and the yogurt and simmer for 10 minutes. Garnish with cilantro and serve with phulka or roti