I’ve written about fun things we’ve cooked with fenugreek leaves before, but always using dried, which is all we’d been able to find at our usual haunts. On a recent foray to the Lynnwood H-Mart for kimchi supplies, while hunting through the vast produce area for scallions and ginger, Jon spied pre-packaged bunches of fresh fenugreek. We bought a pack (only 99 cents!), immediately searched through our cookbooks to find an appropriate recipe, and the following evening we made a curry of cubed lamb simmered with warm spices and the fresh fenugreek, served with rice and fried red onion slices. It was SO GOOD.
The lamb, simmering in its gravy, was one of the best-smelling things we’ve ever had in our kitchen, and that’s saying something. Fenugreek is one of those things that makes curry taste like curry, and the overall effect was of wonderful savoriness. Continue reading