Sikandar

Fenugreek probably isn't a spice you're familiar with, nor is it used in western cooking. You have tasted it, since the seeds provide the "imitation" maple flavor in pancake syrup. It is one of the oldest spices/herbs used, and you may find it in import stores. The Indian terms menthi and methi are the most common alternate terms.

Methi Maaz is a unique mix of lamb, mustard oil, and fenugreek.

Methi Maaz

Prep Time: 30 minutes

Cooking Time: 1 hour

Serves: 4-6

Ingredients:

2 lbs boneless lamb, cut into chunks

2 lbs fresh fenugreek, chopped

1 cup mustard oil

1 tsp ginger powder

2 tso fennel powder

1 tsp turmeric

1 pinch asafoetida

2 cloves

4 brown cardamom pods

2 cinnamon sticks

1 cup milk

3 tsp dried fenugreek

salt to taste

Cooking:

Put lamb cubes into pot in 3 cups of water and boil until they are semi-tender. Remove the meat from the broth, and save the broth.

In the broth, add ginger powder, fennel powder, cloves, brown cardamom pods, cinnamon, turmeric, and milk and boil the stock for ten minutes. Then remove from heat and set aside.

Heat mustard oil and add adafoetida and salt. Using your hands, crush the fenugreek and fry for a couple of minutes. Add the meat and fry for a couple more minutes. Add the broth and simmer until it reduces to a gravy.

Sprinkle dried fenugreek on top, and serve with rice.