Name: Lamb Methi Curry
Ingredients: 150g fresh methi leaves, washed and roughly chopped; 1kg lamb shoulder, cut into bite-sized pieces; 3 tbsp vegetable oil or ghee; 2 large onions, finely chopped; 2 tbsp garlic and ginger paste; 2 green finger chillies, finely chopped; 1 tsp turmeric; 1 tbsp Kashmiri chilli powder; 2 tsp ground coriander; 2 tsp ground cumin; 1 tsp garam masala; 400g (1 1/2 cups) chopped tomatoes; 250ml water or meat stock; Salt to taste; Juice of half a lemon; 1 tsp garam masala; 3 tbsp fresh coriander, finely chopped

Ingredients

150g fresh methi leaves, washed and roughly chopped
1kg lamb shoulder, cut into bite-sized pieces
3 tbsp vegetable oil or ghee
2 large onions, finely chopped
2 tbsp garlic and ginger paste
2 green finger chillies, finely chopped
1 tsp turmeric
1 tbsp Kashmiri chilli powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
400g (1 1/2 cups) chopped tomatoes
250ml water or meat stock
Salt to taste
Juice of half a lemon
1 tsp garam masala
3 tbsp fresh coriander, finely chopped

Steps

Heat the oil or ghee in a large pan over medium-high heat. When the oil begins to shimmer, add the lamb to fry in one layer. Depending on the size of your pan, you might need to do this in batches. Brown the meat lightly and transfer with a slotted spoon to a plate. Set aside.
Reduce the heat to medium and add the chopped onions. Stir in a teaspoon of salt and fry for about 15 minutes or until soft and golden brown. Stir in the garlic and ginger paste along with the chopped chillies and fry for another 30 seconds.
Now add the turmeric, chilli powder, cumin and ground coriander. Stir these spices into the onion mixture for about 45 seconds. When the pan begins to look a bit dry, add about 70ml (1/4 cup) water or stock so that the spices don’t burn.
Stir in the chopped tomatoes and simmer for about 10 minutes or until they break down and the oil begins to separate and rise to the top.
Return the browned lamb to the pan and add 250ml (1 cup) of stock or water and bring to a simmer. Cover the pan and cook gently for about 60 to 90 minutes or until the lamb is tender.
When the lamb is good and tender, stir in the methi leaves and cook, uncovered for about 10 minutes. As you cook, the methi leaves will wilt into the sauce and the aroma in your kitchen will be amazing!
To finish, season with salt to taste and sprinkle in the garam masala. Squeeze the lemon juice over the top. Taste and adjust the seasoning and garnish with the chopped coriander.