I forgot the original reason why I purchase fenugreek, it may have been for a wet brine that I never got around to making. I have used fenugreek when I was heavily into Mediterranean, and Middle Eastern cooking, and continue to use it today in vegetable dishes. It's suppose to go well with lamb and pork, but I've never used it in that way. It does have a maple like flavor when cooked, after you grind it - taste it you will see it has a very bitter undistinguishable taste when uncooked.
I can't give advice on how much to use, though it is a strong spice. I would recommend toasting the seeds until fragrant, prior to grinding.