Methi Gosht
Savor a fragrant and richly spiced dish combining tender meat with the earthy bitterness of Fenugreek leaves. This hearty recipe offers a tantalizing blend of flavors that will surely satisfy your cravings for a delicious and comforting meal.
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Lamb (diced)
- 2 tbsp Oil
- 2 Onions (finely chopped)
- 3 cloves Garlic (minced)
- 1- inch Ginger (grated)
- 2 Green Chillies (finely chopped)
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1/2 tsp Garam Masala
- 1 tsp Salt (adjust to taste)
- 200 g Fenugreek Leaves
- 2 Tomatoes (chopped)
- 200 ml Water
Instructions
- 1
Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter.
- 2
Add chopped onions and sauté until golden brown.
- 3
Stir in minced garlic, grated ginger, and chopped green chillies. Cook for 2 minutes.
- 4
Add diced lamb to the pan. Cook until the meat is browned on all sides.
- 5
Mix in coriander powder, turmeric powder, red chilli powder, garam masala, and salt. Stir well to coat the meat evenly with spices.
- 6
Add chopped tomatoes and cook until they soften.
- 7
Pour in water and bring the mixture to a boil.
- 8
Reduce the heat to low, cover the pan, and simmer for about 1 hour or until the lamb is tender.
- 9
Once the meat is cooked, add chopped methi (fenugreek) leaves to the pan. Stir to combine.
- 10
Cook uncovered for another 10 minutes, allowing the methi to wilt and blend with the gravy.
- 11
Serve hot with rice or chapati.