Perfumed Lamb with Fenugreek and Fried Onion

Methi Gosht

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Meats cut from the leg of lamb yield tender results when stewed for an extended cooking time. Lamb’s gamey flavor holds its own against the perfumed bitterness of fenugreek in this curry. The surprise crunch of crisp-fried onion makes the combination all the more memorable, especially when it is served with Fragrant Basmati Rice with Curry Leaves.