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

Name: 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

app.ckbk.com

Meats cut from the leg of lamb yield tender results when stewed for an extended cooking time. Lamb’s gamey flavor holds its own against the perfumed bitterness

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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