From jim.silverton@erols.com Thu Sep 11 10:03:42 2003 Date: Wed, 10 Sep 2003 21:37:59 -0400 From: James Silverton Newsgroups: uk.food+drink.indian Subject: Re: Methi Gosht (gost?) "TammyM" wrote in message news:3f5fc4c9.42152728@news.CIS.DFN.DE... > I was recently in Chesham, and dined at a "curry house" there, the > Delhi Durbar. I ordered a dish called methi gosht. I was advised > that it was "quite dry", and it was, and it was also quite delicious! > I've perused my Indian cookery books, I've searched on google, no > recipes. I went to a local Indian restaurant (local meaning > Sacramento, California, USA!) and the proprietress told me that, > although not on the menu, she would be delighted to prepare methi > gosht for me. Very nice of her, and I shall definitely take her up on > the offer, but I would also like to make it for myself. Anyone know > of a recipe? > > cheers, > Tammy Here's one that I came across a while ago (quoted verbatim). Ghosht Methi Chicken www.bawarchi.com/contribution/contrib190.html mbmaitra@yahoo.com, 6/10/03 Ingredients 1 kilo chicken 3 tblsp fenugreek leaves dried and crushed 5 onion (medium sized) (made into paste) 1 1/2 inch ginger and 5 garlic flakes are made into paste. lemon juice (1 full lemon) 1tsp each of coriander and cumin powder. (1 tsp each for marinating) turmeric , chilli 1 no. bay leaf salt to taste and oil as required. 1 cup chicken stock Method 1. Marinate the chicken with curd, turmeric powder, salt, chilli powder, add the lemon juice and leave for 1/2 hour. 2. Pour oil into a kadai, add the bay leaf and fry the onion paste with about 1tsp of turmeric and chilli powder accordingly to your taste and add salt to taste (remember you marinate with salt). 3. After the onion paste is fried (as it touches the corners of the kadai) add the ginger and garlic paste. 4. Fry for some time and add the chicken with 1 stem of the curry leaves. 5. Keep the gas in medium flame and keep on mixing the chicken with the masala (onion, ginger and garlic paste) when you see the chicken is sticking to the kadai, add the chicken stock and keep on stirring. 6. When the chicken is almost over, that is, the chicken is dried up add the, coriander and cumin powder crushed coriander leaves and mix for few minutes and put off. 7. Your methi chicken is ready. For garnishing put some fenugreek on top "Curd" is yoghurt and "gosht" is meat, I believe, and "curry leaves", not mentioned in the list of ingredients, are hard to come by in some localities. Jim.