Serves: 4
Total Calories: 682

2 tablespoons peanut oil
1 teaspoon Asian sesame oil
7 to 10 dried red chili peppers, such as chile de arbol, with stems
3 small onions, cut in half lengthwise and thinly sliced
2 pieces fresh ginger (1-inch each), peeled and cut into thin matchsticks
2 pounds boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1 1/2-inch pieces)
__Buying Leg of Lamb ..........Click the Edit tab and select this entry to learn more.
1/4 cup minced fresh curry leaves
1 teaspoon minced fresh garlic
1/2 teaspoon freshly ground black pepper, or to taste
1 cup finely chopped fresh cilantro, including soft stems
1/4 cup distilled white vinegar
1 cup water
1 teaspoon salt, or to taste
1 tablespoon sesame seeds, dry-roasted
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.

1. Heat both the oils in a large nonstick pan over medium heat cook the red chili peppers until golden, about 1 minute.

2. Add the onions and ginger and cook, stirring, until browned, about 10 minutes. Add the lamb, curry leaves, garlic, and black pepper and cook, stirring, until golden, about 10 minutes.

3. Mix in the cilantro (save some for garnish), vinegar, water, and salt. Cook over high heat until it comes to a boil, then over medium-low heat until the lamb pieces are tender, all the liquid evaporates, and the oil separates to the sides. Meanwhile, roast the sesame seeds. When the lamb is done, transfer it to a serving dish, sprinkle the sesame seeds and reserved cilantro on top, and serve hot.

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: 682
Calories from Fat: 363

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