This lamb methi is certain to get gobbled up!
Cooking meat on the bone in curries is not done very often in British Indian restaurant (BIR) style cooking. Mainly because it is more difficult to prepare and eat. If you’re cooking these curries at home, however you will enjoy the extra flavour it adds to your meals.
This is how my son and I decided to cook a large lamb methi curry over the weekend. Normally I would use pre-cooked meat for my restaurant style lamb methi but as we were making the curry for a large group and had hours to do it, we decided to go all out.
We purchased a leg of lamb and we went to work on it. My butcher gave me his meat cleaver when he retired which made the job a lot easier. We took turns chopping away at the leg cutting it into two inch sections.
Once this was done, we roasted the leg parts in the oven which was set to the highest setting and browned the meat for about 40 minutes
I like to serve this lamb methi curry with fresh naans like this recipe I learned at Sachins in Newcastle.
International & UK Orders
- 1 kilo (2 lbs.) lamb shoulder - cut off the bone into bite sized pieces - retaining the bone
- 125ml tablespoon ghee or vegetable oil
- 2 onions - finely chopped
- 1/2 carrot - grated
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon curry powder
- 1 tablespoon red chilli powder (More or less to taste)
- 1 tablespoon garlic puree
- 1 tablespoon ginger puree
- 250ml (1 cup) chopped tomatoes
- 1 small bunch fresh methi (fenugreek) leaves or 5 tablespoons tried methi leaves
- 2 tabelspoons plain yogurt
- 3 tabelspoons chopped coriander leaves
- Juice of on lime
- salt and pepper to taste
- 1 teaspoon garam masala
- Heat the ghee/oil in a large pan or wok.
- When hot, throw in the sliced onions and fry for about 15 minutes stirring continuously so that the onions become soft and translucent but not browned.
- Sprinkle in a pinch of salt - this will help release some of the liquid from the onions - and fry for a further minute or two.
- Now add the, grated carrot, and the garlic and ginger purees and stir to combine.
- Pour in the cumin powder, coriander powder, curry powder and the red chilli powder.
- Stir all the ingredients and then add the chopped tomatoes, the meat and bones and just enough water to cover.
- Cover and simmer for at least one hour until the meat is nice and tender. Don't rush this stage! If it takes longer, then so be it.
- Once the meat is tender, add the turmeric along with the methi leaves followed by the yogurt one teaspoon at a time. It is import to stir the yogurt in slowly or it will curdle.
- Let simmer for a further five minutes before adding the chopped coriander and the garam masala.
- Season with salt and pepper to taste.
- Add the lime juice and serve with white rice or naans.
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