Methi maaz

Methi maaz is the first dish of the traditional Kashmiri wazwan, a multi-course meal in Kashmiri cuisine. This dish is named after its two prominent ingredients: methi and maaz. Traditionally, the meat used in methi maaz is a combination of minced tripe, lamb stomach, and intestine, which are flavored with Kashmiri chili and curd. The dish is known for its unique taste and is a significant part of Kashmiri culinary heritage.
Methi is the typical appetizer of wazwan, a mutton dish served along with tabak maaz and kebab on a trami and covered with a sarposh.

Preparation

The tripe or lamb stomach and intestine are boiled, then finely chopped with a heavy knife on a wooden log. The waza marinates the mutton in a mixture of yogurt and spices, which include cumin, coriander, ginger, garlic, and Kashmiri red chili powder. The meat is then added to the deg and cooked in ghee over low heat along with fresh fenugreek leaves until it is tender and the flavors have melded together.