11 Essential Kashmiri Wazwan Dishes You Need to Know

10. Methi Maaz — Fenugreek Lamb

Methi maaz uses fresh fenugreek leaves to add a slightly bitter, herbaceous lift to lamb preparations. The herb’s green bitterness cuts through the richness of meat and ghee, creating an approachable, balanced plate. Typical components include lamb pieces, fresh methi (fenugreek) leaves, garlic, mild spices, and a finishing of ghee or oil. At home, brown the meat, add chopped methi, and simmer until the leaves wilt and flavors meld; finish with a final temper of garlic and ghee. If fresh methi is hard to source, frozen methi or a small pinch of dried fenugreek (kasuri methi) will give a related aroma, though fresh leaves are preferred. Vegetarian alternative: use baby potatoes or paneer with fresh fenugreek for a bright, rustic dish.