Syun Methi (Lamb with Fenugreek)

Ingredients:

• • 2 lbs Leg of Lamb (cut in 2" pieces) 

  • 1 teaspoon Salt

  • 1 teaspoon Turmeric powder

  • 1 teaspoon Fennel seed powder 

  • 2 teaspoons Ginger powder

  • 3 whole cloves

  • 1 2" stick of cinnamon

  • 3 Bay leaves

  • 3 Black cardamom pods cracked

  • Pinch of Asafoetida (Hing)

  • 1/2 cup dried Fenugreek leaves

  • 1 teaspoon Garam masala

  • 3 Green chillies tinely sliced.

Preparation:

• 1. Turn the oven on to 300 degrees to preheat.

  2. Cube leg lamb in 2 inch pieces, starting with 2 tablespoons of oil in the bottom of a dutch oven, in small batches on high heat on top of the stove, brown all the lamb cubes.  Swap out the batch browning all the lamb and keep the dutch oven very hot so that they sizzle and brown.

  3. Remove all the meat from the dutch oven.  Add salt, Turmeric powder, aniseed powder, ginger powder cloves cinnamon, bay leaves, asafoetida and black cardamon pods to the grease in the bottom of the dutch oven.  Mix for 30 seconds letting the spices blossom in the hot grease.

  4. Add 1 cup water and dried fenugreek leaves mixing it into the spices, bring to a boil.

  5. Add the meat back to the dutch oven and stir to incorporate the broth.

  6. Cover and place the dutch oven into the 300 degree oven for 1 1/2 hours stirring occasionally. 

  7. Remove lid and stir in garam masala.  Cook in oven another 1 1/2 hours. When done, lamb should be tender and falling apart, liquid should be reduced and covering the lamb with a little bit of gravy.

  8. Garnish with slices of raw green chillies and serve over rice.