Thursday, October 3, 2013

Spicy Lamb with Yogurt, Cream, and Fenugreek

Lamb with dairy, a bit of heat, and bitter fenugreek is always a good combination and this rich curry is no exception. It does require a bit of planning ahead to marinate and if you're using stew meat, you'll want to cook it for a couple of hours, but the results are worth it.

One year ago: Roasted Red and Golden Beets
Two years ago: Saag Paneer
Three years ago: Linguine with Roasted Tomato and Almond Pesto
Four years ago: Easy Buttermilk Cake

Spicy Lamb with Yogurt, Cream, and Fenugreek (from 660 Curries)

1/2 cup plain yogurt
1 1/2 tsp coarse salt
1/4 tsp ground turmeric
1 medium red onion, half coarsely chopped and half thinly sliced
8 cloves garlic
6 green chiles, stems removed
3 lengthwise slices ginger (1 1/2"x1"x1/8")
1 lb boneless leg of lamb, cut into 1" cubes
2 tbsp Ghee or canola oil
1 cup chopped fresh or frozen fenugreek leaves (or 1/2 cup dried leaves soaked)
1/4 cup heavy cream

1. Place yogurt, salt, turmeric, coarsely chopped onion, garlic, chiles, and ginger in blender. Puree. Transfer to medium bowl, add lamb, and refrigerate, covered for 30 minutes - overnight.
2. Heat ghee in large skillet over medium-high heat. Add thinly sliced onion and stir-fry until light brown, 3 - 5 minutes.
3. Add lamb with marinade and cook until liquid evaporates and oil separates, 15 minutes.
4. Add fenugreek leaves and 1 cup water. Bring to boil and reduce heat to medium-low, cover, and simmer until lamb is tender and sauce has thickened, 25 - 30 minutes.
5. Fold in cream, allow to warm (1 - 2 minutes), and serve.

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