Recipe: Methi-gosht

METHI-GOSHT

I made methi-gosht last Saturday as part of my long cook-a-thon which saw me making many other foods.

Here is the recipe for my methi gosht.

Ingredients:

400 gm lamb pieces - I prefer the shoulder cut;
10 grams of methi leaves, washed and dried;
Onions, 2 sliced long thin;
Tomatoes - 1 vine tomato;
Yoghurt, 2 tbsp;
Whole spices: 2 bay leaves, 4-5 green cardamoms, 4-5 pieces of cinnamon sticks, 8-10 black peppercorns, 4-5 cloves, a tsp of cummin seeds;
Ground spices - red chilli powder, garam masala, coriander powder - all 1 tsp; cummin powder and turmeric powder, 1/2 tsp;
Ginger paste 1.5 tsp;
Green chilli paste, 1 tsp;
Salt - as per taste;
Oil 1 tbsp for tempering.

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Serves: 2

Preparation:

1) Wash the pieces of mutton, then boil them for 10 minutes to soften them. Keep the water you boil them in.
2) Wash and dry the fenugreek (methi) leaves and leave aside.
3) Slice the onions thin and longitudinally
4) Dice the tomato into cubes

Method:

1) in the pressure cooker, heat oil till it is just under smoking heat, then reduce the heat, and add the whole spices one by one except for the cummin. Once they splutter, remove them with a fenestrated spoon and keep aside.
2) Splutter the cummin seeds, then, fry the onion till it is slightly brown (more than pink)
3) Add the ginger paste, then the green chilli paste, then the ground spices, sequentially. Add salt here.
Allow them to cook and let the oil separate. Add the diced 🍅 and the yoghurt, then cook further.
4) Now, add back the whole spices.
5) Add the methi, cooking for a minute.
6) Add the lamb pieces, stirring all the while.
7) As the whole pot cooks, add water which you saved from the boil.
8 ) Close the cooker, pressure whistle for 7 minutes on medium heat or 4-5 minutes on full heat.
9) After cooling, open the lid. Slow cook the mix on low heat for a further 10-12 minutes, or till the water is about 100ml.
10)Taste, and add more salt to season as per your taste.
11) Serve hot with pulao rice, naan or paratha.

Important notes:

1) You can marinade the meat with only yoghurt, ginger paste, green chilli paste, tomato paste, a little oil and all the ground spices for 1 hour outside the fridge or 2-3 hours in the fridge - instead of boiling it.
2) The entire recipe can be duplicated without a pressure cooker with longer cooking times.
3) Salt is as per taste. I prefer to add in the cook, as it is more healthy, rather than the new-fangled way of adding it at the end.