Spicy lamb with yogurt, cream, and fenugreek (Dahi malai methi gosht) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 207) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Radishes and greens with ginger and garlic (Mooli ka saag); Salt-crusted griddle flatbread with ghee (Naan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on January 11, 2026

    This was good! Nice and spicy, though I did 1.5 times the recipe I stuck to the original 6 chiles which was good. The methi at the store was beautiful so I used fresh, but the long simmer meant that frozen would have been just fine. I’d consider a repeat but still lean toward a tomato based or non creamy lamb curry first.

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