Lamb Curry with Figs and Fenugreek | America's Test Kitchen

Ingredients

• 1/4 cup vegetable oil (or canola oil)
• 1 medium onion, sliced thin
• 4 large cloves garlic, pureed
• 1 piece fresh ginger (1 1/2 inches), peeled and pureed
• 1 1/2 pounds boneless leg of lamb, trimmed and cut into 3/4-inch cubes
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon fenugreek
• 1 teaspoon ground turmeric
• 1/2 teaspoon table salt plus more to taste
• 3 plum tomatoes, chopped, plus 1 tablespoon juice, or 2/3 cup crushed tomatoes
• 1 jalapeño chile, stemmed and cut in half through the stem end
• 1/4 cup dried figs, chopped coarse
• 2 - 4 tablespoons chopped fresh cilantro leaves