Name: Spiced Lamb Chops with a Fenugreek Sauce (Mulayam Methi Gosht)
Yield: Serves 4
Cuisine: India
Ingredients: 1 cup half-and-half; ½ cup chopped fresh or (thawed) frozen fenugreek leaves; or ¼ cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box); 1 teaspoon coarse kosher or sea salt; 1 pound rack of lamb (from ribs), cut into chops; 2 tablespoons mustard oil or canola oil; 1 teaspoon cayenne (ground red pepper); Seeds from 2 black cardamom pods, ground; 1 teaspoon black cumin seeds, ground; 2 tablespoons Ginger Paste; 2 teaspoons coriander seeds, ground; 1 tablespoon Garlic Paste; 1 teaspoon cumin seeds, ground; ½ teaspoon Kashmiri garam masala

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This elegant, blow-your-socks-off-delicious first-course curry is sure to set a high standard for the meal’s remaining courses. Fortunately nowadays one can purchase racks of lamb at most supermarkets. If you do not want the hassle of cutting your own chops from the rib rack, have the butcher do it for you. This is a great curry to serve because it requires no silverware—your guests can hold the convenient rib bone and munch away on the tender, succulent, full-flavored meat. Licking your fi