Name: Fenugreek Lamb Curry
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 1.3 kg lamb neck or shoulder, cut into bite-size pieces; 2 large white onions, finely chopped; 1 tsp salt; 2 large tomatoes, finely chopped; 1 tsp ground turmeric; 2 tbsp vegetable or rapeseed oil; 1 tbsp lemon juice; 2 tsp ground cumin; 1 large bunch of fresh fenugreek leaves (approx. 70 g) or 6 tbsp dried fenugreek leaves; 2 tsp ground coriander; 2 tsp finely grated fresh ginger or ginger paste; 200 ml water; 2 tsp North Indian meat masala powder; 250 ml yoghurt; 1 tsp Kashmiri chilli powder; 2 fresh green chillies, sliced lengthways; 2 tsp finely grated garlic or garlic paste

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
1 hr 25

Appears in

Chilli & Mint

By Torie True

Published 2021

About

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