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Topic: Methi Gosht (Read 17706 times)
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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)
1lb lamb cut into pieces
1 bunch methi leaves, chopped
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.
Genius Curry Master
Re: Methi Gosht
Reply #1 on:
November 04, 2007, 02:14 AM »
...and a belated "welcome to cr0!" to you
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!
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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