It's that time of the year again, when fresh fenugreek leaves are found abundantly. I love to use them in almost everything I cook as they impart a very strong, earthy flavor. I made methi-gosht with succulent lamb meat for lunch on a weekend and it turned out to be one colorful and comforting curry. I served it on the side with palak waali daal and plain white rice.
lamb meat-1 lb
onions-2 small, sliced
salt- to taste
turmeric powder-1 tsp
red pepper powder-1 tsp
fresh fenugreek leaves-2 cups, washed and chopped
Heat oil in a pressure cooker and saute onions until they turn brown and the ginger-garlic paste followed by the meat, salt, pepper powder, tomatoes, turmeric powder and give it a good stir and pressure cook until you think the meat is tender. Turn off the stove. After all the pressure settles, take the lid off and turn the stove on, on a high heat. Add the fenugreek leaves and cook until all the liquid evaporates and oil seperates from the not-so-thick gravy. Reduce the heat to the lowest at this point and cook for 5-8 minutes. Transfer to a serving bowl and serve hot. Enjoy!