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.
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How To Make British Indian Restaurant (BIR) Style Lamb Methi
This is a homemade version of what you might get at a popular Indian restaurant. My ebook shows you how it's done in a busy restaurant kitchen!
Ingredients
- 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
Instructions
- 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.
If you like this lamb methi, please be sure to share it with your friends using the icons below.
Thanks. 🙂
Keith says
I am definitely going to be trying this quite soon, as I am a big methi fan. You know I use dried methi with potatoes.
Yoghurt and the lime juice are really going to add to this curry.
Kelly Koya says
Just seen you on twiiter! Love your blog. I also have a huge love of exploring food from different cultures.
Why so many BIR recipes though? Traditional Indian food is so much better!
Dan Toombs says
Hi Kelly
It just looks that way. Actually the majority of my recipes are traditional recipes. I'm currently putting an e-book together of BIR recipes. It's my first book of hopefully many.
In the coming months I will be publishing many more traditional recipes. Thanks for stopping by and I hope the BIR side of my blog didn't scare you off. 🙂
Dan
Kelly Koya says
Good luck with the ebook!
I do love the look of some of your recipes. I def want to try making the venison kebabs now the weather is warming up a bit.
Dan Toombs says
Thanks Kelly. I love the venison kababs and hope you get a chance to try them. They are great on the BBQ.
Asmita says
Hi Dan,
I love the sound and look of this curry. Delicious!
Rosco says
Dan you are the Man...
That is an awesome Lamb Methi recipe, better then any restaurant Methi I have eaten.
Rosco
Dan Toombs says
Thanks Rosco. Really glad you liked it!
Dave. says
Hi Dan, I like the look of this recipe, and will be trying it out ASAP
Just one query though!
Item 8 in the method list, adds Tumeric, but I can't find any quantity in the ingredient list, can you help please?
Many thanks.
Dave.
Dan Toombs says
Thanks for noticing that Dave. The recipe is actually being taken off my site soon as it's in my ebook. Just try about 1/2 teaspoon. Too much will be too strong. Hope that helps. 🙂
Dan
David says
Please can you tell me where to find this recipe in the book?
Dan Toombs says
Hi David
Sorry, it was left out of my last ebook but I'll be including it in the next. Hope you're not too disappointed.
Thanks
Dan
Mark says
Dan
About to try this methi dish.
Should i brown the lamb prior to adding to the dish for cooking.
Or will i throw the lamb pieces straight in.
Reason i ask is my wife prefers soft melt in the mouth lamb, will this be how it turns out??
Thanks
Mark
Dan Toombs says
You can do either. Lamb is normally pre-cooked at restaurants for speed. Just ensure you don't rush things. Let the meat cook until it is nice and tender.
Beavis says
you mention tumeric, and the methi leaves
The tumeric does not appear on the ingredients list?
Is there any substitute for methi leaves as they are hard to locate.
Thx
Dan Toombs says
Hi Beavis
I'm quite behind on the blog at the moment. Use about 1/2 tsp turmeric. It can be added at the beginning of cooking. For the methi leaves, you could use fenugreek powder. Don't add too much though as it can quickly overpower the dish.
Hope this helps,
Dan
JILL says
IF I AM UNABLE TO GET FRESH METHI IS IT SUITABLE TO USE METHI SEED (DRIED) AND HOW MUCH SHOULD I USE.
MANY THANKS
Dan Toombs says
Hi Jill
I'd use spinach and then spice it up with fenugreek powder to taste. It will give the curry a very similar flavour and appearance.
Hope this helps,
Dan
Andy says
I changed one part. I browned the lamb to the point of caramelized. Then continued. Absolutely delicious.
Dan Toombs says
Great to hear Andy. Thank you.
Dan
Linda Kachur says
Lamb Methdi is my all time favorite restaurant dish which I vow to master. Can I use ground coriander instead of the leaves and how little should I use of it? And, are dried cilantro similar in taste with coriander leaves?
Dan Toombs says
Hi
Yes - if you can only get ground coriander then use that. Use a few teaspoons and then taste to see if it needs more.
Same with dried coriander - give it s ago as they would be better than no coriander.
Thanks
Dan
Linda Kachur says
I tried this recipe and added green cardamon pods for more punch. Be sure to remove the shells and ensure it is well desolved within. I think it could use a touch more sweetness. As this is an Indian curry, I might suggest a a tablespoon of currents. I also would like more body in with the meat mixture and would suggest grating tomatoes with cashew nuts, about a 1/4 cup. This mean is wonderful and there are variances that can be explored.
Dan Toombs says
Yes, as I always say, adapt the recipes to your own tastes, it is great to play around with them a bit.
Thanks
Dan
Christine Casey-King says
Hi Dan I would like to add potatoes to this dish
Wouid I need to add more fluid ….what is the best way to do this?
Dan Toombs says
I would just part boil some chopped potatoes and add them for the last 10 minutes of cooking time. I don't think you should need any more liquid.
Thanks
Dan
Louise says
Hi Dan,
I have your cookbooks and am cooking this tonight.
I'm a confident cook, used to cooking authentic dishes from all regions and Countries, around the World, but sometimes I just want a BIR style curry.
I use frozen fenugreek when I've run out of fresh, which works just as well.
I live near Leicester, I'm close to an excellent choice of Asian, Indian and Pakistani shops for ingredients.
My pantry is full of every spice you can think of, so I'm ready to cook anything from anywhere.
Looking forward to trying your version of Methi Gosht.
Dan Toombs says
All really good to hear and lucky you to live close to such well stocked shops.
Thanks very much
Dan
Jon says
Hi this works well with goat altho a bit longer cooking. I have been making Methi gosht for years and I would tend to marinade the goat/lamb in the spices (not the methi) before cooking. In terms fo methi I would use a mix of dried and fresh methi. Its better. In terms of fresh methi I buy it every so often and freeze it. Its as good as fresh if used in 3 months. I might give this a whirl as I have enjoyed several of your online recipes. Excellent Chick Dansak btw. But I will be marinating meat and using fresh and dry methi mix
Dan Toombs says
Thanks very much and I can imagine it works well with goat, I’ll have to give it a go.
Dan
Jon says
also black cardamons work well with this dish