Serves: 6
Total Calories: 584

2 tablespoons Basic Ginger-Garlic Paste (or store-bought)
1 pound boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1 1/2-inch pieces
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3 tablespoons melted ghee or vegetable oil
3/4 pound small onion, each cut in half lengthwise and thinly sliced
6 blace cardamom pods, crushed lightly to break the skin
2 sticks cinnamon (1-inch each)
4 cloves
1/2 cup cracked bulgur wheat
1/2 cup long-grain white rice
2 tablespoons , dried split pigeon peas, (toor dal), sorted and washed in 3 to 4 changes of water
2 tablespoons dried split green mung beans (chilkae vaali mung dal), sorted and washed in 3 to 4 changes of water
2 tablespoons dried green lentils (saabut masoor dal), sorted and washed in 3 to 4 changes of water
2 tablespoons , dried yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
1/2 teaspoon cayenne pepper
1 1/2 teaspoons salt, or to taste
4 to 5 cups water
1 cup finely chopped fresh cilantro, including soft stems
2 tablespoons finely chopped mint leaves
1 to 2 tablespoon fresh lemon juice

1. Prepare the ginger-garlic paste. Then, in a bowl, soak the lamb in lightly salted hot water to cover about 1 hour. Drain.

2. Heat the ghee (or oil) in a large nonstick wok or saucepan over medium-high heat and cook the onions, stirring, until brown d, about 20 minutes. Transfer to a bowl and reserve for garnish.

3. To the pan, add the lamb, ginger-garlic paste, cardamom pods, cinnamon, and cloves, and cook, stirring, until the lamb is well-browned, about 10 minutes. Mix in the cracked wheat, rice, dals, cayenne pepper, and salt, and stir to roast, about 5 minutes.

4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is very soft, about 1 hour. Add more water, if necessary, or cook uncovered until the dish is quite dry.

5. Mix in the cilantro, mint, and lemon juice, then, with a large fork or a spatula, mash everything until it is porridge-like in consistency. Transfer to a serving dish, sprinkle the reserved fried onions 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: 6
Total Calories: 584
Calories from Fat: 160

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