Fenugreek is one of the world’s oldest medicinal herbs. It can be found in the form of fresh leaves, seeds and even as a dried herb called Kasoori Methi in Indian gorcery stores. It has a strong curry aroma and a tangy flavour. Fenugreek has a slightly bitter taste with the tendency to take over a dish, and hence should be used in appropriate proportions.
I tried this dish on a whim on day when I was in the mood to create something out of my ordinary regular menu. What started out as an experiment with different flavours, turned out to be an aromatic favourite!
Methi Keema (Ground Meat with Fenugreek Leaves)
1 lb ground meat (lamb would taste the best, but I tried it with ground chicken and it was great too!)
2 cups chopped fenugreek leaves
1/2 cup finely chopped onions
1 cup chopped tomatoes
1 tbsp chopped ginger
1 tbsp chopped garlic
1/2 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
salt, to taste
2 tbsp cooking oil
Heat oil in a pan and fry onions, ginger and garlic till lightly browned. Add red chili powder, coriander and garam masala and fry for a minute.
Add ground meat and fry it starts to brown and dry up.
Add tomatoes and fenugreek leaves, and cover cook for 10-15 minutes. Add water if a thinner consistency is desired.