Author Topic: Methi Gosht  (Read 17706 times)

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Offline simonsimon

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Methi Gosht
« on: November 03, 2007, 06:53 PM »
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.


Offline Cory Ander

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Re: Methi Gosht
« Reply #1 on: November 04, 2007, 02:14 AM »
Hi Simonsimon,

...and a belated "welcome to cr0!" to you  8)

Thanks for sharing your recipe for us  :)

I hope you don't mind, but I moved your recipe to the "traditional" recipe section because it is more akin to that than a BIR recipe (given that no curry base or pre-cooked meat are used and the cooking time involved).

Thanks for your post! And please keep them coming!  8)

Regards,

CA :)


Offline simonsimon

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Re: Methi Gosht
« Reply #2 on: November 06, 2007, 01:37 PM »
Yeah, no worries.  I should have worked that out for myself really, doh  :)


 

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