Experience the bold flavours of India and Pakistan with this traditional recipe for Methi Gosht, a rich and aromatic lamb dish that's a staple in many South Asian households. The unique addition of fenugreek leaves, also known as methi, adds a tangy and slightly bitter flavour to the dish that pairs perfectly with the tender lamb and spices. This hearty and comforting stew is often served at special occasions and family gatherings, but its simple preparation makes it easy to enjoy at home with your loved ones. With its complex flavour profile and satisfying texture, Methi Gosht is sure to become a new favourite in your kitchen!"
Serves 4
Preparation time 10 minutes, Cooking time 40 minutes, Overall time 50 minutes.
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Medium
Nutrition values for Methi Gosht
Per serving (serves 4-6)
Calories: 420
Protein: 35g
Fat: 24g + Saturated fat: 8g
Carbohydrates: 15g + Fiber: 2g
Sugar: 2g
Sodium: 450mg
Cholesterol: 80mg
Further info
A Little History
Methi Gosht, also known as Methi Qeema, is a popular lamb dish that originates from the Indian subcontinent, specifically from the regions of Pakistan and North India. The dish has a rich history that dates back to the Mughal Empire, which ruled much of the Indian subcontinent from the 16th to the 19th centuries.
The name "Methi" refers to the fenugreek leaves used in the dish, which were considered a valuable ingredient in Mughal cuisine. Fenugreek leaves are native to the region and were used extensively in many traditional recipes. The word "Gosht" means "meat" in Urdu and Persian, which refers to the lamb used in the dish.
Methi Gosht was a staple dish in many royal courts during the Mughal era, where it was served at special occasions and banquets. The dish was prized for its rich flavor and aroma, which was achieved through the use of a combination of spices, herbs, and slow-cooking techniques.
The recipe for Methi Gosht has been passed down through generations, with each region and family adding their own unique twist to the dish. In Pakistan, Methi Gosht is often made with lamb or beef, while in India, it's commonly made with chicken or goat meat. The recipe has also been adapted and modified to suit local tastes and ingredients.
Today, Methi Gosht remains a beloved dish in many parts of South Asia, particularly during special occasions such as weddings and festivals. It's often served with naan bread, basmati rice, or roti, and accompanied by a variety of side dishes such as raita (a yogurt-based side dish), salad, or vegetables.
In recent years, Methi Gosht has gained popularity worldwide, with many chefs and food bloggers sharing their own versions of the recipe. The dish has also been adapted to suit modern tastes, with variations using different meats, spices, and cooking techniques. Despite these changes, Methi Gosht remains a testament to the rich culinary heritage of the Indian subcontinent and a symbol of the region's cultural diversity.
Methi Gosht Recipe
Ingredients:
1 Kilo lamb or beef, cut into small pieces
1/2 cup fresh fenugreek leaves (methi)
2 medium onions, finely chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
Salt, to taste
2 tablespoons ghee or vegetable oil
2 tablespoons tomato puree
2 cups water
Fresh cilantro, for garnish
How to make Methi Gosht
Click here for Kitchen Timer
Prep all your ingredients,
Heat ghee or oil in a large saucepan over medium heat. Add the lamb and cook until browned, about 5 minutes. Remove from heat and set aside.
In the same pan, add the chopped onions and cook until they're lightly browned. Add the minced garlic and cook for another minute.
Add the cumin, coriander, turmeric, and cayenne pepper to the pan and cook for 1 minute, stirring constantly.
Add the browned lamb back to the pan, along with the methi leaves, tomato puree, and water. Season with salt to taste.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes or until the lamb is tender.
Garnish with fresh cilantro and serve with basmati rice or naan bread.
Goes well with:
Kindly note that this recipe might include affiliate links through which I could earn a commission.
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
Comments