From the Heart of India: Aromatic Garlicky Fenugreek Lamb Curry (Lahsuni Methi Gosht)
Details
Tender lamb and earthy fenugreek swim in a spicy, garlicky gravy.
Ingredients
Instructions
Sauté the Aromatics
Heat the oil in a large, deep pan or Dutch oven over medium heat. Once hot, add the chopped onions and salt. Cook for 6-8 minutes until the onions soften and turn a light golden brown.
Brown the Lamb
Add the grated garlic and ginger to the pan and cook for a couple of minutes until the raw smell disappears. Add the green chilies and the lamb pieces. Stir well to brown the meat on all sides.
Spice it Up
Stir in the ground turmeric, cumin, coriander, Kashmiri chili powder, and meat masala powder. Mix everything thoroughly to coat the lamb.
Create the Gravy
Add the chopped tomatoes and a splash of water. Cover the pan and let it simmer gently for about 10 minutes.
Add Creaminess and Tang
Reduce the heat, and stir in the whisked yogurt and lemon juice until well combined.
Incorporate Fenugreek and Simmer
Finally, add the fresh or dried fenugreek leaves and stir them into the curry. Cover the pan and cook on a low heat for about 50 minutes, stirring occasionally, until the lamb is tender and the gravy has thickened.
Serve
Serve hot with fresh naan bread or basmati rice to soak up the delicious, garlicky sauce.
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