The highly distinctive smell has been described as reminiscent of fenugreek, with a mild taste.
Fenugreek seeds have a slightly bitter flavour and must be used in the specified quantities.
The primary spices in "kaeng kari" are cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon.
It is a stew made of lamb cutlets with lamb soup, spices and holba, fenugreek after its cooked.
Commonly used spices include mustard, "methi" or the seeds of fenugreek, chilli powder, salt, asafoetida and turmeric.
In the last step, fenugreek seeds are bloomed in oil and poured over the meat.
Garlic and onions, and possibly fenugreek, were used to season cooked foods, as well as being eaten as vegetables.
These leaves are a good substitute for fresh fenugreek leaves.
