I’ve tweaked this curry throughout the years using a blend of fragrant spices. Fenugreek seeds can be discovered in specialized spice shops and prevail in Middle Eastern curries and chutneys, however you can leave them out of this dish if you want.– Janis Kracht, Windsor, New York.
- 3 tablespoons ground cumin
- 2 tablespoons ground ginger
- 1 tablespoon ground coriander
- 1 tablespoon ground fenugreek
- 4 garlic cloves, minced
- 1 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 2 pounds lamb stew meat, cut into 3/4-inch pieces
- 1 tablespoon olive oil
- 2 big onions, chopped
- 1/2 cup water
- 2 tablespoons paprika
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1 teaspoon chili powder
- 1 cup plain yogurt
- 3 cups hot cooked wild rice
- Optional toppings: Cubed fresh pineapple, flaked coconut and toasted chopped almonds
- In a big bowl, integrate the first 7 components. Include the lamb; rely on coat. Cover; cool for 8 hours or overnight.
- In a Dutch oven, brown meat in oil in batches; eliminate and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder.
- Return lamb to pan. Bring to a boil. Minimize heat; cover and simmer for 1 to 1-1/2 hours or up until meat hurts. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if wanted.
Editor’s Note: Fenugreek is readily available from Penzeys Spices. Call 800-741-7787 or check out penzeys.com
3/4 cup curry with 1/2 cup rice (computed without optional toppings): 419 calories, 14 g fat (4g saturated fat), 104 mg cholesterol, 534 mg salt, 36 g carb (5g sugars, 6g fiber), 37 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable, 1 fat.