Serves: 4
Total Calories: 686

2 pounds boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed
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1 1/2 cups nonfat plain yogurt, whisked until smooth
2 tablespoons ghee or vegetable oil
8 tablespoons peeled minced fresh ginger
2 sticks cinnamon (1-inch each)
4 black cardamom pods, crushed lightly to break the skin
2 teaspoons ground fennel seeds
1 teaspoon salt, or to taste
1/8 teaspoon ground asafoetida mixed in 2 tablespoons water
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon Garam Masala
1/2 teaspoon freshly ground black pepper, or to taste

1. On a cutting board, cut the lamb into 4-by-2-inch strips, each about 14-inch thick. Cover the strips with plastic wrap, then, with the flat side of the meat mallet, pound each strip until they are about 6- by 3-inches and an even 1/8-inch thickness. Transfer to a large nonstick saucepan.

2. In a medium bowl, mix together the yogurt, ghee (or oil), ginger, cinnamon, cardamom pods, fennel seeds, and salt and add to the pan with the meat. Mix well, making sure all the pieces are well-coated with the mixture. Cover and allow to marinate at room temperature about 30 minutes, but not more than 1 hour. (If keeping for a longer period, refrigerate the meat.)

3. Place the pan over high heat and cook, stirring, until it comes to a boil. Reduce the heat to medium, cover the pan, and cook until the juices evaporate and the meat is quite tender, 20 to 25 minutes.

4. Add the asafoetida-water a little at a time, and cook, stirring, over medium heat until the meat is well-browned and very soft, 15 to 20 minutes.

5. Add the coriander, cumin, and garam masala and stir about 5 minutes to blend the flavors. Transfer to a serving dish, sprinkle the black pepper 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: 686
Calories from Fat: 353

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