Friday, 11 September 2020


Damin (lamb stomach) -1kg
Mocha (lamb intestine) -1kg
Turmeric - 2 tsp
Red chilli powder - 2 tsp
Ginger powder - 1 tsp
Fennel powder - 1 tsp
Cumin seeds - 1 tsp
Garlic - 10-15 cloves or 4 tsp garlic paste
Fried onion paste - 4 tsp
Salt to taste
Black cardamom - 2
Green cardamom - 8
Cloves - 8
Cinnamon stick - 2 medium
Dried methi leaves (fenugreek) -3 tsp
Oil - 8 tsp
Red food color (optional) - few drops

1. Wash the lamb stomach and lamb intestine properly in cold water. Take a pan filled with water and boil this water. Turn off the flame.

2. Cut the intestines and stomach in medium sized pieces and put two pieces in warm water at a time for 2 minutes, cover with lid and take out these pieces and remove/ scratch the outer layer with the help of knife. (Do not boil these pieces in water)

3. These pieces should be clean now and wash them under running water. Now take some water again in the pan,add a little bit of turmeric in it and add some garlic cloves/ paste too and boil these intestines and stomach pieces in water. Discard this water, Repeat this process two times.

4. Now these pieces should be clean. Take a chopping board and chop these medium sized pieces into small pieces.

5. Take 3 cups water in a cooker and add all spices and salt except cumin seeds and the remaining garlic cloves/ paste and the small pieces of lamb intestines and stomach in it. Bring it to boil. Cover the lid and pressure cook on medium flame for 20 minutes.

6. Open the lid, add  fried onion paste, dried methi leaves, oil and food color (optional) into this mixture. Simmer until the gravy is absorbed and oil leaves the sides of the pan. Now add cumin seeds.

7. Methimaaz is ready to be served with hot rice.

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