Fenugreek Lamb Curry

The leaves and seeds of fenugreek, or methi as it is known in India, are common in Indian cooking. You need to use the golden-brown seeds sparingly, as too many can make the dish bitter. The green leaves — dried and fresh — add a wonderful earthy, nutty aroma to the dish, quite unlike any other flavour in the Western pantry. In India, meat curries and dals are cooked in the pressure cooker, but as this is not common in the West, I’ve cooked this and all my curries in this book in my cast ir