February 26, 2016
I wish you could smell these dried fenugreek leaves. Every time I open the cupboard the scent leaps out at me. It’s herbal, very green, and when you take a pinch and put it in your mouth the flavor jumps around – a bit sweet, and then bitter. It reminds me of mint that’s lost it’s sense of humor and gotten very, very serious.
I know fenugreek seeds; been using them for years. I particularly like this old Gourmet recipe for Caucasus Pork with Fenugreek. But the dried leaves – methi in Indian cuisine – are new to me. When I was in Vancouver last week Vikram Vij, (he has an entire restarant empire), gave me a jar – and now I’ve fallen in love.
I’m still figuring out what to do with the leaves – right now I’m kind of sprinkling them on everything from soups to stews. But here’s how Vikram uses the fenugreek leaves with lamb. And here are a few other ideas.
Categorised in: Things I Love