Methi Ghosht - Lamb n Fenugreek Gravy
If you're looking for a celebratory, delicious, lip smacking gravy which is more like a restaurant style dish that can be made in a jiffy wherein most ingredients are available in any Indian kitchen - you have to try this recipe out. This Lamb & Fenugreek recipe is rich, creamy and because of the slow cooking process - every meat chunk is super soft and wraps itself into a yummy, indulgent gravy base.
Now the list of ingredients may not be huge, recipe steps are simple to follow and this is one gravy that can be served with rice, rotis, puris or any Indian bread of your choice. Pair it with some pickled onion rings and you will surely feel belly nirvana!!
So here's what you need to make Methi Gosht INGREDIENTS: 250 grams - Lamb meat, a few pieces with bones 1 cup of fried onion paste 1 cup - tomato puree 3 tbsp - Cashew nut paste (cashews need to be fried in ghee, prior to blending) 1/2 tsp - Turmeric 1tsp - Garam Masala 2tsp - Coriander powder 1tbsp - Red Chilli powder (adjust as per your personal preference) 2-3 Green Chillies - finely chopped 1/2 tbsp - Ginger garlic paste 2 tbsp - Kasuri Methi/ dried fenugreek leaves 1 sprig of curry leaves 2-3 Cloves 1 inch Cinnamon stick 1 tbsp - Clarified butter/ Ghee 1/2 lime juice Coriander leaves for garnish Oil for cooking
PROCEDURE 1. In a pressure cooker, add sufficient water , turmeric, 1/2 tsp of salt, 1/2 tsp garam masala and pressure cook the lamb for two whistles on medium simmer. Once done, strain excess water and set aside. 2. In a deep wok, add ghee and oil for cooking the base gravy. 3. Once the oil has heated up add in curry leaves, cloves, cinnamon stick, green chillies and cook for 2mins until the mixture is fragrant. 4. Next add blended onion paste, ginger garlic paste and cook until it turns slightly brown and the oil starts to separate. 5. Add tomato puree, dry spice powders - coriander, turmeric, red chilli, salt to taste and cook until the overall mixture is homogeneous. 6. Add in pre cooked meat chunks and give it a good stir, so that masala wraps itself over the pieces. Cook over low flame for 3-4 mins with 1/2 cup of water. 7. Finally add cashew paste, kasuri methi leaves and garam masala to the gravy and stir well. You will notice that gravy consistency will start to thicken. 8. Cook the mixture on low flame for 10 -15 mins, add in extra water to adjust consistency. as per requirement. 9. Sprinkle lime juice over the gravy and give it one final stir, garnish with coriander leaves.