Lamb Curry with Figs and Fenugreek

Name: Lamb Curry with Figs and Fenugreek
Yield: Serves 4 to 6
Cuisine: Asia, Indian
Ingredients: 1/4 cup, vegetable oil (or canola oil); 1 , medium onion, sliced thin; 4 large cloves, garlic, pureed; 1 piece, fresh ginger (1 1/2 inches), peeled and pureed; 1 1/2 pounds, boneless leg of lamb, trimmed and cut into 3/4-inch cubes; 2 teaspoons, ground cumin; 2 teaspoons, ground coriander; 1/2 teaspoon, fenugreek; 1 teaspoon, ground turmeric; 1/2 teaspoon, table salt plus more to taste; 3 , plum tomatoes, chopped, plus 1 tablespoon juice, or 2/3 cup crushed tomatoes; 1 , jalapeño chile, stemmed and cut in half through the stem end; 1/4 cup, dried figs, chopped coarse; 2 - 4 tablespoons, chopped fresh cilantro leaves

Main Courses
Asia
Indian
Fruits & Vegetables
Meat
Fruit
Lamb

Appears in Cook's Illustrated January/February 1997

This curry features the warm fragrance and clear, intense flavors of cumin, coriander, and turmeric.

SERVES 4 to 6

TIME 1¼ hours

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