Meat with Fenugreek Leaf (Methi Gosht)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pound lean lamb or stewing beef, cubed 4 tablespoons ghee or vegetable oil 1 recipe portion Curry Masala Sauce
2 tablespoons Curry Paste (storebought or homemade) Akhni Stock or water 4 tablespoons dried fenugreek leaf, ground, or 6 tablespoons fresh fenugreek leaves, destalked and chopped (or a combination)
salt to taste



1 Trim the meat of any fat, gristle, etc., and preheat the oven to 375 F.
2 Heat the oil in a casserole, and stir-fry the curry masala sauce for 3 minutes, then the paste for 3 more minutes. Stir in the meat, and place in the oven.
3 After 20 minutes, inspect, stir, and taste. Add akhni stock or water, if required. Replace in the oven.
4 Meanwhile, if using fresh methi, boil some water, blanch the leaves for 1 minute, then strain.

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