Serves: 4
Total Calories: 1,153

2 tablespoons Basic Ginger-Garlic Paste (or store-bought)
1 tablespoon Bengali 5-Spices (or store-bought)
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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2 to 3 tablespoons fresh lime juice
1 teaspoon ground fennel seeds
1 teaspoon ground fenugreek seeds
1 teaspoon ground black cardamom seeds
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
2 tablespoons mustard oil or vegetable oil (or 1 tablespoon each)
2 large onions, finely chopped
1/8 teaspoon ground asafoetida
2 large tomatoes, finely chopped
1/2 cup nonfat plain yogurt, whisked until smooth
3 to 4 cups water
1/2 teaspoon Garam Masala
2 tablespoons finely chopped fresh cilantro, including soft stems

1. Prepare the ginger-garlic paste and the 5-spice mix. Place the lamb pieces in a large non-reactive bowl. Add the lime juice, ginger-garlic paste, fennel, fenugreek, cardamom seeds, turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover and marinate in the refrigerator at least 2 and up to 24 hours.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the panch-phoran they should sizzle on contact with the hot oil. Quickly add the onions and asafoetida, then add the lamb and stir until golden, about 10 minutes. Add the tomatoes and cook, stirring, until most of the juices evaporate, about 7 minutes.

3. Mix in the yogurt, a little at a time, stirring constantly to prevent it from curdling, until it is fully absorbed, about 5 minutes. Add the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook until the lamb is fork-tender and the thick sauce clings to the pieces, about 40 minutes. Transfer to a serving dish, sprinkle the garam masala and cilantro 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: 1,153
Calories from Fat: 366

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