Methi Gosht (Lamb with Fenugreek)
Boneless lamb in an onion and tomato gravy, finished with dried fenugreek leaves for a savoury, slightly bitter edge.
- Time1 hr 45
- LevelEasy
- Costabout £2.98 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 718kcal
- 18.6gcarbs
- 10.5gof which sugars
- 54.5gfat
- 22.2gsaturates
- 40.2gprotein
- 4.9gfibre
- 2.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a heavy pan and fry the onions for 15 minutes until golden brown. Add the ginger and garlic paste and cook for 2 minutes.
15 min - 2
Add the lamb and fry over a high heat for 8 minutes until it loses its pink colour.
8 min - 3
Stir in the turmeric, chilli, coriander, cumin and salt, then add the tomatoes. Cook for 10 minutes until the sauce is thick and the oil separates.
10 min - 4
Add the water and green chillies, cover and simmer on a low heat for 1 hour, until the lamb is tender.
60 min - 5
Crush the dried fenugreek between your palms into the pan, then add the garam masala and lemon juice. Simmer for 5 minutes.
5 min - 6
Serve with chapatis or plain basmati rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
