Perfumed Lamb with Fenugreek and Fried Onion from 660 Curries by Raghavan Iyer

Ingredients

• 2 teaspoons Garlic Paste
• 1 tablespoon Ginger Paste
• 1½ teaspoons coarse kosher or sea salt
• 1 teaspoon cayenne (ground red pepper)
• ½ teaspoon ground turmeric
• 2 pounds boneless leg of lamb, fat trimmed off and discarded, cut into 1-inch cubes
• 2 tablespoons canola oil, plus more for deep-frying
• ½ cup chopped fresh or frozen fenugreek leaves (thawed if frozen); or ¼ cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box)
• 1 small red onion, cut in half lengthwise and thinly sliced
• 1 tablespoon cornstarch
• 1 tablespoon Toasted Cumin-Coriander Blend