Serves: 4
Total Calories: 1,084

1/4 cup Basic Ginger-Garlic Paste (or store-bought)
2 to 2 1/2 pounds baby lamb shanks (4 to 6 ounces each), all visible fat trimmed
4 to 5 small russet potatoes (about 1 pound), peeled and halved
2 cups nonfat plain yogurt, whisked until smooth
2 teaspoons Garam Masala + 1/4 teaspoon for garnish
1/2 teaspoon ground turmeric
1 1/2 teaspoons salt, or to taste
3 tablespoons vegetable oil
1 large onion, finely chopped
2 large tomatoes, finely chopped
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground paprika or cayenne pepper
2 teaspoons fried fenugreek leaves
2 tablespoons finely chopped fresh mint leaves

1. Prepare the ginger-garlic paste. Then, place the lamb shanks and potatoes in a large non-reactive bowl. Add the yogurt, ginger-garlic paste, 2 teaspoons garam masala, turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.

2. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the onion until well-browned, 10 to 12 minutes. Add the tomatoes and green chili peppers and cook, stirring, until most of juices evaporate, about 7 minutes.

3. Add the coriander, cumin, and paprika (or cayenne pepper), stir 1 minute then mix in the marinated meat and potatoes, plus all the marinade, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the lamb is tender and the sauce is as thin or thick as you desire, about 40 minutes, adding 1/2 to 1 cup of water, if needed.

4. Mix in the fenugreek leaves during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala and mint leaves 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: 1,084
Calories from Fat: 358

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