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 of a 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.
Beef is not common meat to use in an Indian influenced curry for cultural reasons. But the rich flavour and meaty mouthfeel really works well with Indian flavours.
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 a 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 are also really good options, 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 a few days. Just like many beef stews, the flavour will improve over this time too.
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. With naan bread of course!
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section of the recipe.
- 24cm or 10″ saucepan with a lid.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Stirring and serving spoons.
This simple beef curry or methi gosht is the perfect gentle introduction to Indian flavours, you spend 15 minutes at the stove then walk away to drink in the aroma for a couple of hours!
- 375g (13oz) Stewing Beef
- 2 Tbsp Cooking Oil
- 1 Medium Large (150g) Onion
- 4 Cloves Garlic
- 2 Green Chillies
- 1 (35g) Thumb Sized Piece of Ginger
- ½ Tsp Kashmiri Chilli Powder
- ½ Tsp Turmeric Powder
- 1 Tsp Ground Corinader
- ½ Tsp Ground Cumin
- 1 Medium (75-100g) Tomato
- 1 Tbsp Tomato Paste
- 125ml (½ Cup) Beef Stock
- 1 Tsp Dark Brown Sugar
- ½ Tsp Salt
- 2 Bunches of Fresh Fenugreek (1½ Cups prepared)
- 100g (1 Cup) Peas
- Salt to Taste
- 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 for another 5 minutes, stirring regularly.
- Add the garlic, ginger and green chilli and chilli powder, turmeric, cumin, and coriander, then cook for a minute stirring continuously to allow the spices to 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 in water if the sauce reduces too far.
- Stir in the frozen peas for the last 2 minutes of the cooking time.
Amount Per Serving: Calories: 737Total Fat: 46gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 163mgSodium: 1127mgCarbohydrates: 26gFiber: 6gSugar: 10gProtein: 56g
Calorific details are provided by a third-party application and are to be used as indicative figures only.