Lamb Karahi with Methi (Fenugreek Leaves)
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Ingredients
- 700 g diced lamb shoulder
- 150 g fresh fenugreek leaves
- 3 tomatoes, quartered
- 3 tbsp vegetable oil
- 4 garlic cloves
- 15 g fresh ginger, cut into fine strips
- 2 fresh green chillies
- 1 tsp ground turmeric
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 549 kcal
- Protein
- 32.6 g
- Carbohydrate
- 6.8 g
- of which sugars
- 2.3 g
- Fat
- 44 g
- of which saturates
- 15.8 g
- Fibre
- 1.9 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a karahi or heavy pan and brown the lamb over high heat for 8 minutes.
- 2
Add the garlic cloves and fresh ginger strips, fry for 1 minute, then stir in the tomatoes, ground turmeric and chilli powder.
- 3
Cover and cook over low heat for 40 minutes, stirring occasionally and adding a splash of water if needed, until the lamb is tender.
- 4
Roughly chop the fresh fenugreek leaves and stir them in along with the fresh green chillies.
- 5
Cook uncovered for 8 minutes, stirring often, until the leaves wilt down and the sauce thickens.
- 6
Serve with naan or rice.
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