Name: Spicy Lamb with Yogurt, Cream, and Fenugreek (Dahi Malai Methi Gosht)
Yield: Serves 4
Cuisine: India
Ingredients: 1 pound boneless leg of lamb, fat trimmed off and discarded, cut into 1-inch cubes; 2 tablespoons Ghee or canola oil; ¼ cup heavy (whipping) cream; 6 fresh green Thai, cayenne, or serrano chiles, stems removed; 3 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick); 1 cup chopped fresh or frozen fenugreek leaves (thawed if frozen); or ½ cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box); 1½ teaspoons coarse kosher or sea salt; ½ cup plain yogurt; ¼ teaspoon ground turmeric; 1 medium-size red onion, cut in half lengthwise; one half coarsely chopped, the other half thinly sliced; 8 medium-size cloves garlic

Raghavan Iyer

Spicy Lamb with Yogurt, Cream, and Fenugreek

Dahi Malai Methi Gosht

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This curry combines dairy in two forms: yogurt, playing the dual role of tenderizer and provider of tart flavor, and cream, mellowing the lamb’s robust flavors. Serve it with a basketful of hot-buttered Naan for a simple dinner.

Ingredients

½ cup plain yogurt
1½ teaspoons coarse kosher or sea salt

Asia
India
Dinner
Main course
Spicy
Gluten-free

Method

Place the yogurt, salt, turmeric, coarsely chopped onion, garlic, chiles, and ginger in a blender jar. Puree, scraping the inside of the jar as needed, to make a smooth, light saffron-orange marinade with flecks of green. Transfer this to a medium-size bowl and toss the lamb in it. (You will have an abundance of marinade.) Refrigerate, covered, for at least 30 minutes or as

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method