METHI LAMB CURRY
METHI LAMB CURRY
EAT YOUR GREENS WITH THIS DELICIOUS METHI LAMB CURRY.
Dried fenugreek or kasuri methi adds depth of flavour to this lamb curry recipe. My favourite tip is to add silverbeet or spinach alongside the dried methi to keep things a little lighter but still textured and complex. Lamb shoulder is a delicious fit.
Find out more about how to use methi and its benefits >
RECIPE DETAILS
Serves: 4
Prep time: 30 minutes including browning the chicken
Cooking time: 45 minutes.
Dietary Style: Gluten Free | Dairy Free option
INGREDIENTS
PRODUCE PREP
- 1 kg lamb shoulder, cut into 2-inchg chunks
- 1 large bunch silverbeet or spinach, chopped
STEAMING / BLENDING SILVERBEET
- 1/3 cup water
- 3 large pinches / tbsp kasuri methi
BROWNING THE LAMB
- 3 tbsp mustard oil
- 2 tbsp vegetable oil
- 1 tsp fine white sea salt
- 1 tsp Kashmiri chilli powder
- 5 cloves
- 3 pinches asafoetida powder (hing)
FRYING THE GREENS
- 1 tsp fine white sea salt
- 1 tsp Kashmiri chilli powder
- 2 pinches asafoetida powder
MAIN MASALA
2 bay leaves
1 heaped tsp amchur (dried green mango powder)
1/2 tsp turmeric powder
1.5 tbsp coriander powder
1 tsp nigella seed (kalonji)
1 tsp fennel seed
2 tsp cumin seed
1/2 tsp ajwain
1/2 tsp fine pink salt
1/2 tsp hot red chilli powder
1 cup whey / vegetable stock
1 cup water
METHOD
How to make our methi lamb curry recipe.
STEP 1
In a large pot, steam the chopped silverbeet or spinach with one-third cup of water on a medium-high heat for 3 minutes or until softened. Transfer the wilted greens to a blender with the 3 tbsp of dried fenugreek leaf and blitz. Set aside.
STEP 2
In a pressure cooker, combine the mustard oil and vegetable oil and heat to high. Add the lamb shoulder and the browning spices. Brown on very high heat, not turning the meat too frequently, until you have a nice crust on the meat and the oil from the lamb has cooked out a little. On an effective high heat, this will take around 10 minutes.
Remove the lamb from the pressure cooker and set aside.
In the same pressure cooker, tip the silverbeet and methi mix and add the spices for the frying of the greens. Cook these greens on high high on the lamb fat and spices, stirring occasionally, for 8 to 10 minutes.
STEP 3
At this point we add the rest of the main masala, except for the whey. Stir this through the greens and cook down on high heat for 2 to 3 minutes or until the spice is no longer raw.
Add back the browned lamb chunks and stir through. Add the cup of whey (or vegetable stock if going for the dairy free option), stir, and seal the pressure cooker. Cook on high heat until the pressure cooker emits two whistles. Then turn down to medium heat and pressure cook for 20 minutes. Let the pressure cooker depressurise on its own, or release under cold water.
Serve hot with pickle, yellow dal, gobi and rice.
LEARN MORE ABOUT
METHI
Are there different types of methi?
Yes. Fenugreek leaves can be used fresh, and that way taste deliciously peppery and light. Dried methi, or kasuri methi, is more bitter and pungent—like spinach in a sari.
What is methi?
Methi is fenugreek. The fenugreek plant is a green that looks like something between spinach and watercress. The leaves are smallish and square, and the stems can also be cooked and eaten.
Is methi good for you?
Methi in any form is very good to consume. The fresh and dried leaf is high in iron, calcium, and potassium. Regular consumption is thought by Ayurveda to increase breastmilk production, and help balance blood sugar levels.
How do you use methi in cooking?
Methi can be used fresh in the same way that one would include spinach or watercress in a recipe, so in salads, or in a curry as the fresh produce. Once dried, the methi behaves a little more like a spice. It is used in cooking to bring dark leafy overtones, a little bitterness, and movement.
