Serves: 4
Total Calories: 98

1/2 cup plain yogurt, whisked until smooth
1/4 teaspoon saffron threads
2 tablespoons vegetable oil
4 to 6 dried red chili peppers, such as chile de arbol, stems punctured to prevent bursting
2 sticks cinnamon (1-inch each), broken
1 teaspoon black peppercorn
6 green cardamom pods, crushed lightly to break the skin

1. In a small bowl, mix together the yogurt and saffron and allow to steep until needed. Then, heat the oil in a large nonstick wok or saucepan over medium heat and stir-fry the red chili peppers, cinnamon, black peppercorns, green and black cardamom pods, bay leaves, cloves, and cumin seeds until fragrant, about 2 minutes. Add the onion and cook, stirring, until browned, 10 to 12 minutes.

2. Meanwhile, prepare the ginger-garlic paste. Then add the paste to the wok or pan, along with the lamb, coriander, and salt, and cook, stirring until golden, about 10 minutes.

3. Add the water and cook over high heat the first 5 minutes, then cover the pan, reduce the heat, and cook, stirring occasionally, until the lamb chops are tender and the sauce almost clings to the them, about 40 minutes.

4. Mix in the garam masala, mace, and nutmeg, and cook about 5 minutes to blend the flavors. Transfer to a serving dish, add the saffron-yogurt, and swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the green chili pepper and cilantro on top and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 98
Calories from Fat: 60

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