Methi Gosht Curry with Peas
Methi gosht, an Indian influenced curry featuring lots of fresh fenugreek, my version uses beef rather than mutton & adds sweet garden peas.
It is a rich and hearty curry that slowly cooks for a couple of hours and makes the whole house smell amazing!
Beef Curry with Fenugreek and Peas
My version of methi gosht is a delicious slow-cooked stew-style curry.
Slowly simmered in a pot with a lid and loaded with loads of fresh fenugreek and a host of classic Indian spices.
The peas are added right at the end of the cooking process and add little explosions of sweet freshness.
They are called mutter or matar in food from the Indian subcontinent. I use them in classic dishes like matar paneer and keema matar as well as this anglicised curry.
Beef is not a common meat to use in an Indian influenced curry for cultural reasons. But the rich flavour and meaty mouthfeel really work well with Indian flavours.
It works particularly with the flavour of fenugreek; it is a combination that I use in both my beef bhuna, minced beef curry, oxtail curry and even in my beef sausage curry.
This slow-cooked curry is really easy to make, tastes superb and fills your house with a wonderful aroma.
Frequently Asked Questions
What sort of beef should I use?
The recipe here calls for stewing beef, and in reality, that refers to a whole slew of cheaper cuts of meat.
I usually go for shin of beef. It is the cut of meat that I recommend in both my beef vindaloo and beef dopiaza recipes.
Neck or chuck of beef is also a really good option, but any form of braising steak will work well.
Can I use dried fenugreek (Kashuri Methi)?
This dish is very much designed with fresh methi in mind. It is used as a leafy vegetable rather than as a herb.
You could use dried fenugreek for the flavour and add spinach for the body. It will change the flavour of the dish, but it will still taste superb.
Can I make this with Lamb or Mutton?
Yes absolutely! It would taste wonderful with lamb or mutton, although I would add a tablespoon or two of vinegar for some acidity.
This will help cut through the richness of the meat.
Can I make this in advance?
Yes, this dish will store in the fridge for 2-3 days. Just like many beef stews, the flavour will improve over time too.
Serving Suggestions.
I sometimes feel like a stuck record when I recommend a tandoori style naan bread as a side for a curry. So this time I will recommend...
Naan bread! Are you daft? That thick and unctuous gravy in methi gosht is just begging for naan. Although a couple of chapatis would work well too.
Rice is also a good side; brown basmati rice is particularly good with bold flavours. But a good pilau rice is also a great option.
If you wanted to do something different, a side of my roasted Bombay potatoes is great with this curry.
Equipment Used
I only mention specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section of the recipe.
- Hob/Stovetop
- 24cm or 10" saucepan with a lid.
- Chopping board.
- Kitchen knife.
- Grater.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Stirring and serving spoons.
Methi Gosht Recipe with Beef, Pea and Fenugreek Curry
Ingredients
- 350 g Stewing Beef 12oz
- 2 tablespoon Cooking Oil
- 1 Medium Onion 150g
- 4 Garlic Cloves
- 2 Green Chillies
- 35 g Ginger 1 Thumb Sized Piece
- ½ teaspoon Kashmiri Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Ground Coriander
- ½ teaspoon Ground Cumin
- 1 Small-Medium Tomato 75-100g
- 1 tablespoon Tomato Paste
- 125 ml Beef Stock ½ Cup
- 1 teaspoon Dark Brown Sugar
- ½ teaspoon Salt
- 2 Bunches Fresh Fenugreek 1½ Cups prepared
- 100 g Peas 1 Cup
- Salt to Taste
Instructions
- Cut the beef into a 2-2.5cm (¾-1") dice.
- Top and tail the onion, then peel it and cut it into 8 wedges.
- Mash the garlic into a paste.
- Grate the ginger.
- Cut the tomato into a 1cm (½") dice.
- Slice the green chillies into rounds approximately 2-3mm (⅛") thick.
- Heat the oil over a medium-high heat in a heavy-bottomed saucepan (24cm or 10"). Add the onions and cook until they begin to colour (it should take 5-7 minutes), stirring regularly.
- Turn the heat up to high and throw in the beef.
- Cook the beef until it starts to colour up (another 5 minutes), stirring regularly.
- Add the garlic, ginger and green chilli and chilli powder, turmeric, cumin, and coriander, then cook for 30-60 seconds, stirring continuously until the spices become fragrant.
- Add the tomato paste, beef stock, brown sugar and salt
- Reduce the heat to low, add a lid and cook for 1 hour.
- Roughly chop the fresh fenugreek, discarding the stalks.
- Remove the lid and stir in the fresh fenugreek and cook for another 20 minutes, adding more water if the sauce reduces too far.
- Stir in the frozen peas for the last 2 minutes of the cooking time.
This looks so delicious! What a beautiful dish!
Thank you.
I could curry all day long, I absolutely love curries. This combination of beef and peas sounds absolutely amazing and it’s defo a combo I must try since I’m a fan of both. A good old curry like this comes as a treat any time definitely a recipe that I’m going to save and make fairly soon. It’s actually made me really hungry right now ???
Thank you... I love Indian flavours and this one is superb.
oh wow! I love to have a large bowl of this. It snowing here in Cleveland and this would be so filling on a day like this!
It is a corking recipe, give it a go and enjoy 🙂
I will definitely try this recipe as peas and beef are 2 of my favourite ingredients and the prep time is just 20mins. Sound fantastic to me!
Also, I really like the potato reference in your name. We'd say "Krumpln" in Austria.
Haha, it is so rare for people to pick up on the Krumpli reference 🙂 Although I guess you being fairly close it makes sense, there are not many of us writing in the English language in this part of the world, I know on person in Germany and another in Croatia. Have fun with the curry, it is a really tasty foll proof recipe.
Looks like just the ticket for tonight - can it be adapted for a slow cooker?
Hi Deborah... It most certainly would work in a slow cooker, the sauce would not reduce as much in there so it would be more liquid but if you were to transfer it to a large pan on a high heat and reduce for 5-10 minutes before serving (remove the meat first) and then add the meat back in with the peas you should be pretty much sorted.
This looks absolutely delicious! I can't wait to make it but I have one questions regarding the salt. Unless I am missing something, I don't notice salt as part of the ingredients so I was wondering if the other spices make up for that.
Thanks for flagging this Farida, very embarrassing as it is one of my bug bears, I have ammended the recipe... I rarely give amounts far salt as it depends very much on personal taste and other ingredients used but have indicated where the salt should be added 🙂
Made this yesterday and it was great! Will be joining my regular rotation.
Glad you enjoyed it Jo
Thank you Sarah, it is definitely tasty and one of the simpler Indian dishes I cook 🙂
Thank you Dorothy.
Thanks Keith.
Your photographs are so gorgeous. This looks delicious, Brian.
Cheers Jeff.
This looks SO GOOD! I'll have to make this for sure.
Thanks Julia it tastes fabulous and really simple to make.
This is almost like a Mutton matar(peas) keema!! Except you have used beef. Looks delicious. I love your take on Indian food..Good job!
Thanks Swayam, the dish is loosely based on Matar Keema dishes but with my own twist... Most of my Indian food is inspired by Anglo Indian food.
These spices sound amazing. I bet it's so fragrant! Nice that you can use frozen peas, too - so you can quickly throw this together 🙂
Thanks Kate, frozen peas are such a wonderful ingredient, we freeze our own and use them throughout the year and they are always fantastic.
I love curry of any variety and this recipe makes for a flavorful meal for my husband and me. Aside from the brown rice, do you serve any other traditional Indian side/vegetable dishes with your beef curry?
Hi Ronda, I tend not to cook many traditional Indian sides although this would work well with a bombay potato!