Methi Gosht with Rasam

Methi or Fenugreek leave are not one of my favourite leafy vegetables since it has a bitter taste to it. But this curry I made with lamb and mehi leaves turned out to be super yummy. I just think if you know the proper way to cook anything, you can take even the bad tasting things into the most mouth watering recipes.
            For vegetarians, the same curry can me made by replacing mutton with potato

Methi Gosht (Lamb cooked with fenugreek leaves)

Methi Gosht

Ingredients:

1. 11/2 to 2 cups frozen mehi leaves
2. 3/4-1 lb mutton (lamb or goat whatever you prefer)
3. 1/2 teaspoon each of ginger-garlic paste, chilly powder, turmeric, coriander powder, cumin powder
4. 1 teaspoon salt divided
5. 1 medium onion sliced
6. 1 green chilly sliced
7. 2 tablespoons oil

Spinkle 1/2 teaspoon salt on the frozen Fenugreek leavs and set aside 30 minutes. (This process removes the bitterness of the leaves). I am not sure how you can do this process with fresh leaves.
                After 30 minutes squeeze out as much water as you do.
In a pressure cooker heat the oil and fry the onions till golden brown. Add giner-garlic paste and green chilly and fry for a couple of minutes. Add all the powder and stir. Add mutton and fry for 5 minutes. Add methi and 1/2 cup water and cook for 3 whistles. After the steam escapes open the cooker and simmer until excess water evaporates. Enjoy with Rasam and white rice or with Roti