Serves: 4
Total Calories: 480

1 tablespoon peanut oil
3 black cardamom pods, lightly crushed to break the skin
1 stick cinnamon (1-inch) broken lengthwise
2 bay leaves
1 teaspoon cumin seeds
2 to 3 small russet potatoes, peeled and cut inot wedges
1 1/4 pounds ground or minced leg of lamb or top sirloin beef
1 large tomato, finely chopped
1/2 cup finely chopped fresh cilantro
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon ground coriander
1 teaspoon Garam Masala
1 teaspoon ground fenugreek seeds
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 cup nonfat plain yogurt, whisked until smooth
1/2 teaspoon ground green cardamom seeds

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cardamom pods, cinnamon, bay leaves, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the potatoes, meat, tomato, cilantro, ginger, garlic, and green chili peppers, and stir to cook, about 10 minutes.

2. Mix in the coriander, garam masala, fenugreek seeds, turmeric, and salt and cook, stirring and breaking any lumps, over medium heat until the meat is well-browned, 10 to 15 minutes.

3. Add the yogurt, cover the pan, and cook, stirring as needed, until the potatoes are soft and the dish is well-moistened and thick, about 10 minutes. Transfer to a serving dish, mix in the cardamom seeds, and serve.

VARIATION: Toss in 2 to 3 cups of finely chopped fresh spinach, 1 cup thawed frozen peas, 1 cup small cauliflower florets, or any other vegetable of your choice along with the yogurt in Step 3, and cook until the vegetables are soft, another 5 to 7 minutes.

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: 480
Calories from Fat: 214

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