Lamb Curry with Fresh Fenugreek
Lamb Curry with Fresh Fenugreek is a variation on the Indian dish ‘Saag Gosht’, except it uses fresh Fenugreek instead of the usual Spinach.
Chili, Curry, Fenugreek, Lamb, Methi
Lamb Shoulder cut into bite size cubes
each Salt and freshly ground Black Pepper
Bunch Fenugreek Leaf
piece of fresh Ginger
additional tsp. Salt
Toast the Coriander and Cumin seeds and then grind them together with the Turmeric, Fennel seed and the teaspoon of Salt.
Coarsely chop the Onion and the Ginger and grind to a fine paste along with the Garlic and powdered Chili, adding a few tablespoons of water if necessary.
Coarsely chop the Fenugreek leaves and set aside in a bowl.
Fry in the Lamb in the oil and butter over medium heat, and sprinkle over the salt and pepper, followed by the dry Spice Blend. Stir to coat the meat.
Add the Onion mixture and continue to cook until the beef is tender and the oil begins to separate out.
Add the Yoghurt, and cook a little longer to incorporate the yoghurt, and reduce the sauce to desired thickness.
Stir in the Fenugreek Leaves, cook until the are wilted but still brightly colored, and then Serve.
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