Lamb Curry with Figs and Fenugreek
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Appears in Cook's Illustrated January/February 1997
WHY THIS RECIPE WORKS
For a deeply flavored curry, we sautéed onion and then added aromatic ginger and garlic with the meat, ground spices, and tomatoes. We then added a jalapeño chile, figs, and water and simmered until the meat was fully cooked and all the ing...