This turned out to be pretty tasty and not a million miles away from a BIR methi gosht.  If I'd had any fresh tomatoes I'd have quartered a couple and added the pieces at some point (not too sure exactly which stage).  I made this at around midday and, once cooked, turned off the heat and left it 'to mature' until dinner time. I might leave it overnight next time :O)


Serves 3

1lb lamb cut into pieces
1 bunch methi leaves, chopped
2 onions
3 cloves garlic
1 inch ginger
2 tsp tomatoe puree
1 tsp coriander powder
1/4 tsp turmeric
1/2 tsp chilli powder
1/2 tsp garam masala
4 tbsp oil
salt to taste


Blend ginger, garlic and onion into a paste and fry off for a few mins in the oil

Add all the spices and the tomatoe puree and fry for another few mins

Add the lamb and cook for 5 mins or so

Add the methi leaves and salt and simmer until lamb is tender.

Add a splash of water from time to time if things start to look too dry/thick.