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Lamb Curry with California Figs and Fenugreek
Pass on the beef, chicken and pork for Lamb Curry with California Figs. Here’s how to make lamb curry, your next favorite dish to make for dinner.
Servings: 4 servings
- ¼ 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 ½ pounds boneless leg of lamb trimmed and cut into 3/4-inch cubes
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon fenugreek
- 1 teaspoon ground turmeric
- ½ 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
- ¼ cup Orchard Choice or Sun-Maid California Figs chopped coarse
- 2-4 tablespoons chopped fresh cilantro leaves
Heat oil in large deep skillet or soup kettle, preferably nonstick, over medium-high heat until hot, but not smoking. Add onion to skillet; sauté until softened, 3 to 4 minutes.
Stir in garlic, ginger, lamb, ground spices, 1/2 teaspoon of salt, and tomatoes; cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, until spices smell cooked, about 30 seconds longer.
Add 2 cups water, jalapeño, and figs, and season with salt; bring to simmer. Reduce heat; cover and simmer until meat is tender, 30 to 40 minutes.
Stir in cilantro. Simmer 3 minutes longer and serve.
NOTES: Gather and prepare all of your ingredients before you begin. Garlic and ginger may be pureed by hand or in a mini-chop food processor. If using a mini-chopper, process the garlic and ginger with one to two tablespoons of water until pureed. You may substitute a scant half teaspoon of cayenne pepper for the jalapeño, adding it to the skillet with the other ground dried spices. Feel free to increase the wet (garlic, ginger, jalapeños, and onions) or dry spice quantities. Serve the curry with basmati rice. *Note from Valley Fig Growers: Fenugreek seeds, which come whole and ground, are used to flavor many foods including curry powders, spice blends and teas.
Recipe source: America’s Test Kitchen. Valley Fig is a proud sponsor of the America’s Test Kitchen.
Calories: 293kcal | Carbohydrates: 8g | Protein: 23g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 364mg | Potassium: 515mg | Fiber: 2g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 13.7mg | Calcium: 39mg | Iron: 3.4mg