Methi Gosht Recipe

Indian spices and herbs are nothing short of magical. The bunch of flavoring agents can give the most unique of taste and aroma to any vegetable, fruit, or meat. Apart from using all the masalas together – like garam masala or goda masala – one can even create a dish that has the predominant flavor of just one of the seasoning ingredients. Like this methi gosht, which includes an array of spices but with an overpowering flavor of methi, a.k.a. fenugreek.

Further, this dish is unlike most meat dishes as the pieces uses chopped into bits before cooking. This results in a meatier gravy, whilst the spices infuse the meat better. Drooling yet? Follow this recipe to whip up a delicious and rich methi gosht to curb your craving!

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Methi Gosht Recipe

Semi-dry chicken dish with hints of fenugreek.

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Rating: 5
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Course

Main Dish

Cuisine

Indian

Cook Time

90 minutes

Servings

people MetricUS Imperial

Ingredients

• 500 gram Mutton cut into pieces
• 1/4 cup Oil
• 1 tbsp cumin / jeera
• 2 Bay leaf (tej patta)
• 5 green cardamoms/chotti elachi
• 1/2 tsp cinnamon sticks broken
• 4 Cloves/laung
• 1 tsp ginger garlic paste
• 2 cups grated onion
• 1/2 cup grated tomatoes
• 1/2 tsp turmeric powder (haldi)
• 2 tbsp coriander seeds (dhania seeds) powdered
• 1 tsp chili powder
• 1 cup Methi Leaves (fenugreek) chopped
• 2 tbsp malai for garnish
• salt to taste

Course Main Dish Cuisine Indian Cook Time 90 minutes Servings people MetricUS Imperial Ingredients 500 gram Mutton cut into pieces 1/4 cup Oil 1 tbsp cumin / jeera 2 Bay leaf (tej patta) 5 green cardamoms/chotti elachi 1/2 tsp cinnamon sticks broken 4 Cloves/laung 1 tsp ginger garlic paste 2 cups grated onion 1/2 cup grated tomatoes 1/2 tsp turmeric powder (haldi) 2 tbsp coriander seeds (dhania seeds) powdered 1 tsp chili powder 1 cup Methi Leaves (fenugreek) chopped 2 tbsp malai for garnish salt to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Heat oil and add jeera, tej patta, elaichi, dal chini and laung. When they splutter, add ginger, garlic and onions and sauté over high heat till they turn brown in colour.
2. Add the tomatoes and stir-fry till the fat separates. Add salt, haldi, dhania and the chilli powder and mix well.
3. Keeping the heat high, add meat and turn around till a little opaque. Lower the heat and let it cook, stirring off and on, till fat separates. Add some water and cook over low heat till tender, adjusting water as required. Add methi leaves and stir fry till the fat separates again.
4. Garnish with cream and serve.