Lamb Curry with Fresh Fenugreek – Sybaritica

Lamb Curry with Fresh Fenugreek is a variation on the Indian dish ‘Saag Gosht’, except it uses fresh Fenugreek instead of the usual Spinach.

  • 2 lbs. Lamb Shoulder cut into bite size cubes
  • 1 tsp. each Salt and freshly ground Black Pepper
  • 1 Bunch Fenugreek Leaf
  • 1 Medium Onion
  • 2- inch piece of fresh Ginger
  • 1 ½ tbsp. powdered Chili
  • 3 tbsp. Vegetable oil
  • 2 tbsp. butter
  • 5 cloves Garlic
  • ¼ cup Yoghurt
  • 1 tbsp. Turmeric
  • 1 tbsp. Coriander seed
  • 1 tbsp. Cumin seed
  • 1 tbsp. Fennel seed
  • 1 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.