Curried Mince and Fenugreek leaves (Methi)

Fenugreek leaves are an Indian herb, known as methi.  Grown from the fenugreek seed, it is a common ingredient in Indian cooking.  Fenugreek seeds also have medicinal benefits, namely assisting lactating women to increase their milk supply, increasing the libido in men who took a fenugreek seed supplement twice a day; and,  my favourite, in clinical trials, it has been demonstrated that the anti-diabetic effects of fenugreek seeds showed a reduction in blood sugar levels and improving glucose tolerance in both Type 1 and type 2 diabetics.  Alternative healers including Ayurvedic practitioners tote the positive effects of fenugreek seeds and fresh herbs.  Fenugreek leaves may also be dried, crushed into a fine powder and used as a spice addition in various Indian food dishes.

Growing up in a traditional Indian household, fresh fenugreek leaves were often home grown and used in the cooking of eggs with fenugreek herbs, in a chicken, lamb or lamb mince curry.  On meat abstinence days, we had fenugreek leaves cooked with potato or with fresh garden peas. I  have used a lean beef mince in today’s curry and at the end of the cooking the home was filled with a refreshing aroma that reminded me of my youth!

The ingredients and method used are a base for cooking a beef, lamb or chicken curry – fenugreek leaves excluded, of course!  This was a quick meal to prepare, including preparation time, 30 minutes tops!

Fenugreek leaves, sold in ready washed bunches

De-stemmed Fenugreek leaves, washed in a wire sieve / strainer


500g lean beef or lamb mince
2 dozen bunches Fenugreek leaves
1-2 tblsp olive oil
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1-2 cardamom pods
1 small cinnamon stick
1 bayleaf
1 onion finely sliced
2 green chilli’s (optional)
Sprig of curry leaves
I tblsp garlic and ginger paste
1-2 tsp chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2-1 tsp garam masala
1/4 tsp turmeric powder
1 grated tomato
salt to taste

Here’s How

  • Add oil to a point, on medium heat, then add the seeds and allow to sizzle for a minute or two, one fragrant, add the sliced onions, green chilli, and curry leaves and braise until are translucent – add the garlic and ginger paste and braise for a further -3 minutes
  • Now add the powdered spices and mix well and allow for infusion of spices for about 3 minutes
  • Add the washed and drained mince and mix to remove any lumps
  • Allow to cook for 10 minutes and add the grated tomato
  • Mix well and add the washed and drained fenugreek leaves
  • Add the lid to the pot and cook for a further 10 minutes, thereafter add salt and mix well
  • Serve with a salad or additional veggies of your choice.
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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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