Source: The Curry Cookbook

Lamb in Cinnamon-Scented Fenugreek Sauce

Course Main Course
Cuisine Indian
Keyword Cinnamon, Curry, Fenugreek, Lamb
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 4 people


  • 700 g boneless lamb leg
  • 4 tbsp red wine vinegar
  • 1 tsp salt
  • 4 tbsp sunflower oil
  • 5 cm cinnamon stick halved
  • 5 cardamon pods bruised
  • 5 cloves
  • 1 onion finely chopped
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 2 tsp ground cumin
  • 1 tsp ground tumeric
  • 1 tsp chilli powder
  • 225 g chopped tomatoes
  • 1.5 tsp dried fenugreek leaves
  • 175 ml water
  • 2 tsp butter
  • 0.5 g garam masala
  • fresh coriander to garnish


  • Put the meat in a non-metallic bowl and rub in the vinegar and salt. Set aside for 30-40 minutes.
  • Heat the oil in a medium heavy-based saucepan over a low heat and add the cinnamon, cardamon and cloves. Let them sizzle for 25-30 seconds, then add the onion, increase the heat to medium and cook, stirring regularly, until the onion is sift but not brown.
  • Add the ginger and garlic pastes and cook for a further 2-3 minutes, then add the cumin, turmeric and chilli powder. Cook for 1-2 minutes and add the tomatoes. Increase the heat slightly and continue to cook until the tomatoes are reduced to a paste-like consistency and the oil separates from the paste. Reduce the heat towards the last 2-3 minutes.
  • Add the meat, fenugreek leaves and water. Bring to the boil, reduce the heat to low and simmer uncovered for 90 minutes until most of the water is cooked off.
  • In a small pan, melt the butter over a low heat and stir in the garam masala. Cook for 30 seconds, then fold this spiced mixture into the curry. Remove from the heat, garnish with coriander and serve.

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