Muthiya is a gujrati/kutchi dish that consists of a coconut stew with pieces of lamb or goat meat, various vegetables of choice, cooked beans or peas and pieces of bajra rotis that work as dumplings. The word muthiya means something that is shaped in your hand when you close to form a fist. This is how generally the bajra/millet dumplings are shaped for this dish. But I prefer to just make my rotis the usual flattened way and then break them up into pieces before adding them into the dish as I find this ensures they are cooked through and are not gummy to eat. Making muthiya can be a little labour intensive but the dish is highly satisfying. Combining all these hearty components (meat, veggies, beans, dumplings, coconut milk) tends to lend incredible layers of flavour to the dish, making the meal both delicious and comforting.

What you will need

500gm goat/lamb/beef meat, cleaned and boiled until tender (reserve the stock)

4 tbsp oil

3 medium onions, finely chopped

4 tomatoes, blended

2 tsp fresh methi/fenugreek leaves (you can alternatively use half a tsp dried methi)

1 tbsp tomato paste/puree

1 tsp cumin seeds

1 cinnamon stick

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp chilli powder

1/2 tsp turmeric powder

1/2 tsp garam masala

1 tsp garlic paste

1 tsp ginger paste

2-3 green chillies, chopped

4 potatoes, peeled and cut into chunks

1 medium eggplant, cut into sections

1 cup cluster beans, ends trimmed and cut into 1 inch pieces

2 cups cooked pigeon peas (or you can use any bean that you prefer like cowpeas or kidney beans etc)

1 bunch fresh or frozen spinach, finely chopped

3-4 cups coconut milk

juice of 1 lime

fresh chopped coriander

salt to taste

2-3 bajra rotis, cut up into pieces (recipe link given in instructions below)


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