Serves: 4
Total Calories: 668

1/2 cup Coconut Milk (or store-bought)
1 large onion, coarsely chopped
2 to 3 cloves fresh garlic (large), peeled
5 quarter-size slices peeled fresh ginger
1/2 cup coarsely chopped fresh cilantro, including soft stems
1/4 cup coarsely chopped fresh curry leaves
1 to 3 fresh green chili pepper, such s serrano, stemmed
1 large tomato, coarsely chopped
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1/8 teaspoon ground asafoetida
2 tablespoons peanut oil
5 to 7 whole dried red chili peppers, such as chile de arbol
6 green cardamom pods, crushed lightly to break the skin
1 teaspoon black peppercorn (optional)
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 pounds 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 to 4 cups water
1/4 cup finely chopped fresh cilantro, including soft stems

1. Prepare the coconut milk. Then, in a food processor, process together the onion, ginger, garlic, cilantro, curry leaves, and green chili peppers until minced. Add the tomato, 1 teaspoon garam masala, cayenne pepper, turmeric, salt, and asafoetida, and process again to make a smooth paste.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the red chili peppers, cardamom pods, and black peppercorns, if using, about 1 minute. Add the cumin and mustard seeds they should splatter upon contact with the hot oil, so lower the heat and cover the pan until the splattering subsides.

3. Add the lamb and cook, turning, until browned, about 15 minutes. Add the processed paste and continue to cook, over moderately heat for the first 3 to 5 minutes and then over medium-low heat until the pieces are well-browned and traces of oil are visible on the sides of the pan, about 15 minutes.

4. Add the water, cover the pan, and simmer until the lamb is tender and the sauce is as thick or thin as you desire, 30 seconds to 40 minutes. When the lamb is tender, add the coconut milk and simmer about 5 minutes to blend the flavors. Transfer to a serving dish, garnish with the cilantro and garam masala, 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: 668
Calories from Fat: 353

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