Recipe for Methi Gosht
What is unique Methi Gosht
Dominated by the lovely taste of kasoori methi, this lamb recipe is one of the most liked home cuisine. Tender lamb cubes, and cooked with aromatic kasoori methi leaves. Served along with Mithi Daal and Bhagara Rice
Ingredients for Methi Gosht
Meat – 250 gm
Onions -3-4 medium sized finely chopped
Butter – 1 tablespoon
Oil – 3 tablespoons Kasoori Methi (Dry fenugreek leaves)
Turmeric powder – ¼ Tea Spoon
Salt to taste
Red Chilli powder – 1-2 teaspoon
Ginger garlic paste – 1 or 2 teaspoons
Garam Masala Powder- 2 tablespoons
Shahi jeera (Black caraway seeds) – 1 teaspoon
Method
1) Add oil to a heavy bottomed saucepan and ½ spoon butter
2) Temper the oil with Shahi zeera, to flavour the oil
3) Now add the onions and sauté till they turn translucent.
4) To the cooked onions add turmeric, salt, red chilli powder and ginger garlic paste stirring continuously on medium or low flame. You may add a bit of water if required.
5) Add the meat pieces, stir the mean and the onions for 2-3 minutes.
6) Now you may add half a cup water.
7) Now cover the top with aluminum foil and put the lid on and let the mean to tender for 30-40 minutes.
8) Now add the dried fenugreek leaves, garam masala powder and ½ butter
9) On low flame let it cook for another 5 minutes or more till oil separates.
10) Garnish with a bit of cream or butter and Methi Gosht curry is ready to serve.
It’s not easy to find specialized Indian Spices everywhere, however below is a list of all ingredients for you to identify and easily get them online.
Turmeric Powder
Kasoori Methi (Dry Fenugreek Leaves)
Shahi Zeera ( Black Caraway seeds)
I am sure you should have the required cookware, however, we have a couple of options for you:
You can also use Pressure Cooker
- Heat the oil, and when you add Shahi Zeera, lower the flame
- Keep stirring the onions for every 1 minute and let them cook on medium flame.
- If you want the onions to cook faster, sprinkle some salt.
- Ensure the Lamb for 1 hour in the water, and clean it properly
- You can always add freshly cut green chillies to oil to add flavour.
- You can add garam masala powder twice, 1/2 spoon when along with meat and 1/2 spoon towards the end along with the Kasoor Methi.