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
The following recipe leaves this step out though by all means do it if you like. This lamb methi is spectacular!
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.
Monday 22nd of March 2021
Yes, as I always say, adapt the recipes to your own tastes, it is great to play around with them a bit.
Tuesday 17th of November 2020
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?
Wednesday 18th of November 2020
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.
Friday 23rd of November 2018
I changed one part. I browned the lamb to the point of caramelized. Then continued. Absolutely delicious.
Thursday 29th of November 2018
Great to hear Andy. Thank you.
Saturday 13th of October 2018
IF I AM UNABLE TO GET FRESH METHI IS IT SUITABLE TO USE METHI SEED (DRIED) AND HOW MUCH SHOULD I USE.
Monday 14th of January 2019
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,
Thursday 6th of September 2018
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.
Monday 14th of January 2019
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.