Lamb Methi Recipe – Authentic Indian Lamb & Fenugreek Curry

Last Updated on 2 months by Neha Deshmukh

Lamb Methi Recipe – Authentic Indian Lamb & Fenugreek Curry

Hey everyone! If you’re anything like me, you absolutely love a good, hearty curry. And this Lamb Methi – a beautiful blend of tender lamb and fragrant fenugreek – is one of my all-time favorites. I first made this for a family gathering, and it was a huge hit! It’s a little bit special, a little bit comforting, and packed with flavour. Let’s get cooking!

Why You’ll Love This Recipe

This Lamb Methi isn’t just delicious; it’s a hug in a bowl. The lamb becomes incredibly tender, infused with the earthy notes of methi (fenugreek) and a warm spice blend. It’s a dish that feels both rustic and refined, perfect for a weekend dinner or a special occasion. Plus, the aroma while it’s cooking? Absolutely divine! It’s a flavour that transports me right back to my grandmother’s kitchen.

Ingredients

Here’s what you’ll need to create this magic:

• 200g Lamb meat with bones (about ¾ cup)
• 300g Potatoes, cubed (about 1 ¼ cups)
• 1 cup tightly packed fresh Fenugreek/Methi leaves
• 1 tbsp Ginger-Garlic paste
• 1 Green chili, slit lengthwise
• 1 tbsp Red chili powder
• 0.25 tbsp Turmeric powder
• 1 Onion, finely sliced
• 1 tbsp Garam Masala powder
• Salt, as per taste
• 1 tbsp minced Coriander leaves
• 3 tbsp Oil
• 1 Onion, quartered (to grind)
• 1 tbsp roasted Coriander seeds (to grind)
• 1 tbsp roasted Coriander seeds (to grind) – yes, it’s listed twice in the original data!

Ingredient Notes

Let’s talk ingredients! The star of the show, of course, is the methi (fenugreek). It has a slightly bitter, almost maple-like aroma that adds incredible depth to the curry. Don’t be shy with it!

Lamb shoulder or leg are fantastic cuts for this recipe – they have enough fat to stay tender during the cooking process. You can also use boneless lamb, but the bone adds extra flavour.

And garam masala? It’s a blend of warming spices like cinnamon, cardamom, and cloves. Every family has their own secret recipe, but a good quality store-bought blend works perfectly well. I like to add a pinch extra for a really fragrant curry.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate the lamb. In a bowl, combine the lamb with ginger-garlic paste, red chili powder, garam masala, turmeric powder, and salt. Give it a good mix and let it sit for at least an hour – longer is even better!
2. While the lamb marinates, let’s make the masala paste. Grind the quartered onion, roasted coriander seeds, and dry coconut (if using) into a fine paste with a little water. A smooth paste is key here.
3. Heat the oil in a pressure cooker over medium heat. Add the sliced onions and fry until they turn golden brown and crispy. This takes patience, but it’s worth it for that beautiful base flavour.
4. Add the ground masala paste to the pressure cooker and sauté for a few minutes until fragrant. You’ll know it’s ready when the raw smell disappears.
5. Now, add the marinated lamb and the slit green chili. Cook for about 5-7 minutes, stirring occasionally, until the meat is browned.
6. Pour in 1 cup of water, cover the pressure cooker, and cook for 6-7 whistles until the meat is tender.
7. Once the pressure has released naturally, add the cubed potatoes and cook for one more whistle. This ensures the potatoes are perfectly cooked through.
8. Finally, stir in the fresh methi leaves and simmer for about 5 minutes. The methi will wilt and release its amazing aroma.
9. Garnish with fresh coriander leaves and serve hot with rice or roti!

Expert Tips

Want to make this Lamb Methi extra special? Here are a few tips I’ve learned over the years:

• Tender Lamb: Marinating is key! The longer the lamb marinates, the more tender it will be.
• Preventing Sticking: Make sure your onions are nicely browned before adding the masala paste. This creates a barrier that prevents sticking. If it does start to stick, add a splash of water.
• Spice Level: Adjust the amount of red chili powder to your liking. Start with less and add more if you prefer a spicier curry.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the lamb for jackfruit or mushrooms for a delicious vegan version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder curry, reduce the red chili powder. For a hotter curry, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during special occasions and festivals in North India, especially during the winter months.

Serving Suggestions

Lamb Methi is fantastic with:

• Steaming hot basmati rice – perfect for soaking up all that delicious gravy!
• Warm, fluffy roti or naan bread.
• A side of cooling raita (yogurt dip) or a simple salad.

Storage Instructions

Leftovers? Yes, please! Store any leftover Lamb Methi in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together. You can also freeze it for up to 2 months.

FAQs

Got questions? I’ve got answers!

1. What cut of lamb is best for this recipe?
Lamb shoulder or leg are ideal, as they have enough fat to stay tender.

2. Can I use frozen methi leaves instead of fresh?
You can, but fresh methi leaves have a much more vibrant flavour. If using frozen, thaw them completely and squeeze out any excess water.

3. How do I adjust the spice level to my preference?
Start with less red chili powder and add more to taste.

4. What is garam masala, and can I make my own?
Garam masala is a blend of warming spices. You can buy it pre-made, or make your own by roasting and grinding spices like cinnamon, cardamom, cloves, and cumin.

5. Can this be made in a pot instead of a pressure cooker?
Yes, but it will take much longer – about 2-3 hours – to cook the lamb until tender.

6. How can I tell if the lamb is cooked through?
The lamb should be fork-tender and easily pull apart.

Enjoy this Lamb Methi recipe! I hope it brings as much joy to your table as it does to mine. Happy cooking!