Lamb Curry with Figs and Fenugreek

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Appears in Cook's Illustrated January/February 1997

SERVES4 to 6

TIME1¼ hours

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...

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