Serves: 4
Total Calories: 1,390

1/2 cup Almond and Poppy Seed Paste
1 to 2 tablespoon Basic Ginger-Garlic Paste (or store-bought)
1/2 teaspoon Kashmiri Garam Masala or garam masala
1 cup nonfat plain yogurt, whisked until smooth
1/4 cup heavy cream
3 tablespoons vegetable oil or ghee
4 cloves
1 stick cinnamon (1-inch), broken
1 tablespoon ground fennel seeds
1 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground ginger
1/4 teaspoon ground asafoetida
8 to 10 loin lamb chops (about 2 pounds), all visible fat trimmed
1 teaspoon salt, or to taste
1 to 1 1/2 cup water

1. Prepare the almond-poppy seed paste, the ginger-garlic paste, and the garam masala. Then, in a small bowl, whisk together the yogurt, cream, and almond-poppy seed paste.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cloves, cinnamon, fennel, cayenne pepper, ginger, and asafoetida and stir 1 minute. Add the lamb, ginger-garlic paste, and salt and cook, stirring, over medium-high heat until the meat is browned, 10 to 12 minutes.

3. Reduce the heat to medium-low and continue to cook, adding a tablespoon of water every time the meat sticks to the bottom of the pan, until the meat is well-browned, 15 to 20 minutes.

4. Add the rest of the water and cook, stirring, over medium-high heat 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, about 20 minutes. (If the meat is not tender, add another 1 cup water, cover the pan, and simmer on low heat until soft.)

5. Mix in the whisked yogurt-cream mixture and cook over medium heat, stirring constantly, until everything is incorporated into the dish, leaving behind a thick and smooth sauce, about 5 minutes. Transfer to a serving dish, 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: 1,390
Calories from Fat: 440

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* Non-Vegetarian Fare
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Oven-Roasted Vegetable Omelet Filling
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Pan-Cooked Onion Chicken
Pan-Fried Fish Fillets with Ajwain Seeds
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