Feb 18, 2021

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Methi Gosht – Fenugreek & Meat Curry

I was so excited to find frozen fenugreek in the freezer aisle of our local supermarket (Coles). Methi/fenugreek is a wonderfully fragrant herb used a lot in Indian cooking and also in many Persian recipes. It has a warm exotic fragrance that smells, well it smells like curry. That’s the best way I can really describe it. Ground fenugreek and fenugreek seeds can be found quite easily in the spice section of most good grocers but fresh/frozen fenugreek leaves are not that easy to come across. I stocked up on a few packets and promptly made this fenugreek curry, or Methi Gosht. This is traditionally made with lamb but you could definitely substitute the lamb for beef. I bulked up the fenugreek with some frozen spinach – not sure if that’s traditional but I liked the extra bulk of greens it added to the curry.

Ingredients – Serves 4-6
700g lean diced lamb. Cut in large bite size pieces, not too small. You can also use beef.
Vegetable oil 
3 medium onions finely diced
1 tablespoon grated garlic
1 tablespoon grated ginger
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon chilli powder (you can use less or leave it out altogether if you don’t want any heat)
3 tomatoes, roughly chopped
300g frozen fenugreek leaves, defrosted and drained
100g frozen spinach, defrosted and drained

In a large heavy bottomed saucepan heat a good amount of oil, at least enough to cover the base of your pan and when hot add the onions and fry over medium heat, stirring often, until the onions start to turn golden. Add the grated ginger and garlic and cook for a few more minutes, stirring constantly. Add the turmeric, coriander, garam masala and chilli powder. stir again to incorporate all the spices into the onion mixture. Make sure you don’t burn the spices, you can turn your heat down and add a small amount of water if you feel they are scorching.

Turn up the heat and add the lamb and cook stirring until it has changed colour add a teaspoon and a half of salt and stir again. Add the tomatoes and cook until they have wilted slightly which should only take about 5 minutes. Bring a kettle to the boil and add enough boiling water so as just the tips of the meat are uncovered. Bring to a boil, and then lower the heat to a gentle simmer. Cover and cook until your meat is half cooked about an hour to an hour and a half, depending on the cut of meat.

Once your meat is half cooked remove the lid and add the defrosted fenugreek and spinach. Once the green have been added you don’t want to cover it again as it will lose it’s vibrant colour. Continue simmering, uncovered, for a further hour or so or until your meat is completely tender, probably another 45 minute to an hour. If you find your pan is running dry add a little bit of boiling water and if your curry is to thin you can increase the heat to reduce the sauce. Best served with basmati rice, raita and naan.

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