Serves: 4
Total Calories: 726
1. Heat the oil in a large nonstick wok or saucepan and cook the onions, stirring as needed, initially over high heat for the first 3 to 5 minutes and then over medium-low heat until well-browned, about 12 minutes.
2. Add the ginger and garlic, stir about 1 minute, then add the tomatoes and cook, until most of juices evaporate, about 5 minutes.
3. Add the coriander, garam masala (save 1/4 teaspoon for garnish), cumin, turmeric, and chili powder cayenne pepper and stir about 30 seconds. Mix in the lamb and stir, initially over high heat the first 3 to 5 minutes, and then over medium-low heat until the lamb is well-browned and fragrant, 15 to 20 minutes.
4. Add the yogurt, a little at a time, while stirring constantly to prevent it from curdling, and cook until it is completely absorbed, about 5 minutes. Add the water, cover the pan, and cook until the lamb is fork-tender (adding more water, if necessary), and the sauce is as thick or as soupy as desired, 50 to 60 minutes. Add the fenugreek leaves during the last 5 minutes of cooking.
5. Transfer to a serving dish, lightly mix in the cilantro, sprinkle the garam masala on top, and serve hot.
VARIATION: If you're in a hurry, after Step 3, transfer everything (just before you add the yogurt) to a pressure cooker and cook over high heat until the regulator indicates high pressure, then cook about 2 minutes more. Allow the pot to depressurize, 12 to 15 minutes. Carefully open the lid, add the yogurt, and stir until it is absorbed. Add the fenugreek leaves and continue with Step 5.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Pan-Roasted Lamb Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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