Methi Gosht

Name: Methi Gosht
Yield: Serves 4
Cuisine: India
Ingredients: 1 kg (2 lb 4 oz) boneless lamb leg or shoulder, cut into 2.5 cm (1 inch) cubes; 1 kg (2 lb 4 oz) boneless lamb leg or shoulder, cut into 2.5 cm (1 inch) cubes; 2 Indian bay leaves (cassia leaves); 125 ml (½ cup) oil; 3 green chillies (seed them for less heat); 8 cm (3 inch) piece of ginger, roughly chopped; 4 garlic cloves, roughly chopped; 2 onions, roughly chopped; 4 bunches of fresh methi leaves, finely chopped (about 200 g/7 oz); ½ teaspoon ground black pepper; 2 teaspoons salt; ½ teaspoon chilli powder; ½ teaspoon garam masala; 2 tablespoons ground coriander; 1 tablespoon ground cumin

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

In India, methi is the name for fenugreek. In Northern India, methi leaves are often combined with lamb (gosht) and served as a delicacy. Methi produces a distinctive aromatic flavour in this dish. Serve with indian breads or rice.

Ingredients

2 onions, roughly chopped
4 garlic cloves, roughly chopped
8 cm (3

Asia
India
Main course
Gluten-free
Spicy

Method

Blend the onion, garlic, ginger and chillies together in a blender or food processor until finely chopped. If you don’t have a blender, finely chop them together with a knife or crush them in a pestle and mortar.

Heat the oil in a karhai or large casserole over medium heat and add the chopped mixture and the bay leaves. Cook for 3 minutes, or until golden and just starting to catch on t