Serves: 4
Total Calories: 606

1/4 to 1/2 teaspoon saffron threads
1/4 cup heavy cream
3 tablespoons mustard oils
3 whole cloves
1 stick cinnamon (1-inch)
1/4 teaspoon ground asafoetida
2 pounds boneless loin lamb chops, all visible fat trimmed and cut into 1 1/2-inch pieces
1 tablespoon ground fennel seeds
1 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 teaspoon salt, or to taste
1 cup nonfat plain yogurt, whisked until smooth
1 to 1 1/2 cup water
1/4 teaspoon Garam Masala

1. In a small bowl, soak the saffron threads in the cream about 30 minutes, or until needed.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cloves, cinnamon, and asafoetida, then add the lamb, fennel, cayenne pepper, ginger, and salt. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook over medium-high heat, stirring, until all the yogurt is absorbed and the meat starts to brown, 15 to 20 minutes.

3. Reduce the heat to medium and continue to cook, adding a tablespoon of water every time the meat gets sticks to the bottom of the pan, until the meat is well-browned, about 20 minutes.

4. Add the water and cook over medium-high heat, stirring, until the meat is fork-tender, the sauce is thick and almost clinging to the pieces, and all the oil has separated to the sides, 10 to 15 minutes. (If the meat is not tender, add about 1/2 cup more water, cover the pan, and simmer on low heat until soft.) Spoon out all the excess oil, transfer to a serving dish, add the saffron-cream, and swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the garam masala 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: 606
Calories from Fat: 151

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