If you're a fan of authentic Indian and Pakistani cooking, chances are you've come across lamb methi. It might not enjoy the same fame as chicken tikka masala or lamb rogan josh, but among curry lovers, it's often considered one of the best dishes on the menu. The reason is simple. Methi, which is the Hindi/Urdu word for fenugreek, adds a wonderfully aromatic flavour that transforms an already delicious lamb curry into something truly special. Methi curry fans are going to love this recipe!
About This Lamb Methi Recipe
This authentic lamb methi curry combines tender pieces of slow-cooked lamb with a rich onion and tomato sauce flavoured with garlic, ginger, warming spices and plenty of fresh methi leaves. The result is a curry that's rich, fragrant and packed with flavour. It's one of those dishes that tastes like it took all day to make, yet it's surprisingly straightforward to prepare.
It's a popular takeaway curry for those in the know. If that's you then let me give you a good tip that will make this and other lamb curry recipes faster to make at home.
Important Cooking Tip.
Pre-cook the meat! In fact, if you are going to be making other lamb curries like this that require a long 60 to 90 minute cooking time, cook more lamb! Cook the lamb as described below by first browning it and then simmering until tender.
Batch cook as both the lamb and the cooking stock freeze well. Use what you need for this recipe and as your lamb and stock are already cooked and ready, this lamb methi curry can be cooked up in minutes!
What Is Lamb Methi Curry?
Lamb methi is a North Indian-style curry that features fresh fenugreek leaves as one of the star ingredients. Fenugreek has a unique flavour that's slightly earthy, slightly bitter and incredibly aromatic. When used correctly, it enhances the flavour of the lamb without overpowering it.
The dish is particularly popular in Punjabi cuisine and has become a favourite in British Indian restaurants, where the combination of rich lamb and aromatic methi has earned a loyal following.
Unlike some heavily spiced curries, lamb methi is all about balance. The spices support the flavour of the meat while the fenugreek brings freshness and depth.
Cooking with Methi
I suggest using baby methi leaves. Methi is know for its natural bitterness which some people might find to be too bitter.
Using young methi leaves instead of larger, older leaves will usually result in a delicious curry. If you aren't sure though, I recommend blanching the leaves in boiling water for 30 seconds. Strain and the plunge in all into ice cold water which will take the bitterness away.
Me? I don't do that because I love the mildly bitter flavour of fenugreek.
Ingredients
Fresh ingredients are key to getting the best flavour from this lamb methi recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- lamb shoulder, bone in or out, cut into bite-sized pieces
- Vegetable oil or ghee
- Onions
- Garlic and ginger paste
- Green finger chillies
- Ground turmeric
- Kashmiri chilli powder
- Ground coriander
- Ground cumin
- Tomatoes
- Lamb stock or water
- Fresh methi leaves
- Salt
- Lemon juice
- Garam masala
- Chopped coriander
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: If concerned about the bitterness of the methi, blanch it first for 30 seconds and then strain and soak in a bowl of ice water. Finely chop and set aside. I usually skip the blanching step and just wash and finely chop the methi.
- Step 2: Heat the oil or ghee in a large pan over medium-high heat. When the oil begins to shimmer, add the lamb to fry in one layer. Depending on the size of your pan, you might need to do this in batches. Brown the meat lightly and transfer with a slotted spoon to a plate.
- Step 3: Reduce the heat to medium and add the chopped onions. Stir in a teaspoon of salt and fry for about 15 minutes or until soft and golden brown.
- Step 4: Stir in the garlic and ginger paste along with the chopped chillies and fry for another 30 seconds.
- Step 5: Now add the turmeric, chilli powder, cumin and ground coriander. Stir these spices into the onion mixture for about 45 seconds. When the pan begins to look a bit dry, add about 70ml (1/4 cup) water or stock so that the spices don’t burn.
- Step 6: Stir in the chopped tomatoes and simmer for about 10 minutes or until they break down and the oil begins to separate and rise to the top.
- Step 7: Return the browned lamb to the pan and add 250ml (1 cup) of stock or water and bring to a simmer. Cover the pan and cook gently for about 60 to 90 minutes or until the lamb is tender.
- Step 8: When the lamb is good and tender, stir in the methi leaves and cook, uncovered for about 10 minutes. As you cook, the methi leaves will wilt into the sauce and the aroma in your kitchen will be amazing!
- Step 9: To finish, season with salt to taste and sprinkle in the garam masala. Squeeze the lemon juice over the top. Taste and adjust the seasoning and garnish with the chopped coriander.
- Step 10: I recommend topping the curry at the table with julienned ginger, chopped chillies, coriander and more lemon or lime juice.
Useful Equipment
You don't need any fancy equipment to make lamb methi curry. The following will come in handy:
Large Heavy-Based Pan: A Dutch oven or heavy casserole dish works perfectly.
Sharp Knife: For preparing the lamb and vegetables.
Chopping Board: Essential for safe preparation.
Wooden Spoon: Ideal for stirring and scraping the bottom of the pan.
Storage and Reheating
Storage Instructions
Allow the curry to cool completely. Transfer to an airtight container. Store in the refrigerator for up to three days. It also freezes well for up to 6 months.
Reheating Instructions
Reheat gently in a saucepan over medium heat. Add a splash of water or stock if the sauce has thickened too much. Alternatively, microwave until piping hot throughout.
Avoid boiling aggressively as this can toughen the meat.
Top Tip
Don't rush the onions: Many people focus on the spices, but properly cooked onions are what create the rich foundation of a great curry.
Take your time and allow them to become soft and golden.
FAQ
Yes. Use approximately 3 to 4 tablespoons of dried kasoori methi. Crush the leaves between your hands before adding them. It won't be the same but it will still be good.
Absolutely. Like most curries, it often tastes even better the following day.
Lamb shoulder is my favourite. It contains enough fat and connective tissue to become beautifully tender. You could also use leg but I highly recommend using shoulder.
Fresh methi naturally contains some bitterness. It is what it is. As the curry cooks, the bitterness should be balanced by the onions, tomatoes and spices. If you find it too bitter you can blanch it for 30 seconds next time which will take out the bitterness. See my note in the recipe below.
Related
Looking for other recipes like this? Try these:
Pairing
Lamb methi goes well with naans, chapattis and rice. Give on of these rice recipe a try.
Have you tried this lamb methi recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
If you are not already doing so, please follow The Curry Guy on YouTube, Instagram and Facebook for all our latest recipes.
Lamb Methi Curry
Cooked low and slow... This Lamb Methi curry is amazing. Tender chunks of lamb in a delicious, thick sauce. Give this a try soon!
Ingredients
- 150g fresh methi leaves, washed and roughly chopped
- 1kg lamb shoulder, cut into bite-sized pieces
- 3 tbsp vegetable oil or ghee
- 2 large onions, finely chopped
- 2 tbsp garlic and ginger paste
- 2 green finger chillies, finely chopped
- 1 tsp turmeric
- 1 tbsp Kashmiri chilli powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp garam masala
- 400g (1 1/2 cups) chopped tomatoes
- 250ml water or meat stock
- Salt to taste
- Juice of half a lemon
- 1 tsp garam masala
- 3 tbsp fresh coriander, finely chopped
Instructions
- Heat the oil or ghee in a large pan over medium-high heat. When the oil begins to shimmer, add the lamb to fry in one layer. Depending on the size of your pan, you might need to do this in batches. Brown the meat lightly and transfer with a slotted spoon to a plate. Set aside.
- Reduce the heat to medium and add the chopped onions. Stir in a teaspoon of salt and fry for about 15 minutes or until soft and golden brown. Stir in the garlic and ginger paste along with the chopped chillies and fry for another 30 seconds.
- Now add the turmeric, chilli powder, cumin and ground coriander. Stir these spices into the onion mixture for about 45 seconds. When the pan begins to look a bit dry, add about 70ml (1/4 cup) water or stock so that the spices don’t burn.
- Stir in the chopped tomatoes and simmer for about 10 minutes or until they break down and the oil begins to separate and rise to the top.
- Return the browned lamb to the pan and add 250ml (1 cup) of stock or water and bring to a simmer. Cover the pan and cook gently for about 60 to 90 minutes or until the lamb is tender.
- When the lamb is good and tender, stir in the methi leaves and cook, uncovered for about 10 minutes. As you cook, the methi leaves will wilt into the sauce and the aroma in your kitchen will be amazing!
- To finish, season with salt to taste and sprinkle in the garam masala. Squeeze the lemon juice over the top. Taste and adjust the seasoning and garnish with the chopped coriander.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 357Total Fat: 18gSaturated Fat: 4gUnsaturated Fat: 14gCholesterol: 105mgSodium: 203mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 36g
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
Phil Briggs says
Can you use kasoori methi if you can't get fresh? If so, how much should I use without it getting bitter but still retaining that wonderful savoury flavour? I've made aloo methi using kasoori methi before and it's been a bit sharp! I made it again and soaked the kasoori methi and it definitely took the edge off it! 👍
Dan Toombs says
Yes, you couid try but it really need fresh methi. Try adding dry methi to taste but it won’t have the same impact at all as fresh methi.
Thanks
Dan