Serves: 4
Total Calories: 1,258

2 tablespoons Basic Ginger-Garlic Paste (or store-bought)
1/4 cup Almond and Poppy Seed Paste
1 1/2 teaspoons Mughlai Garam Masala with Nutmeg and Mace
2 pounds loin lamb chops, all visible fat trimmed
1/4 cup coarsely chopped raw cashew nuts
1/4 cup raisins
1 1/2 cups nonfat plain yogurt, whisked until smooth
1 to 3 fresh green chili pepper, such as serrano, minced
1 teaspoon salt, or to taste
1/2 teaspoon saffron threads soaked in heavy cream about 30 minutes
1/4 cup heavy cream (to soak saffron threads above)
1/2 teaspoon ground green cardamom seeds
1/4 cup , raw almonds

1. Prepare the 2 pastes and the masala. Then, place the lamb in a large nonstick saucepan with a tight-fitting lid and mix in all the ingredients except the saffron, cardamom seeds, and almonds. Marinate at room temperature about 30 minutes.

2. Cover the pan first with aluminum foil and then with the lid (no steam should be allowed to escape). Place over medium-high heat and bring to a boil. Reduce heat to low and simmer, about L hour. Do not uncover or stir at any time. Pick up the pan with pot holders and shake it a few times, but do not stir.

3. After about an hour, check to see if the meat is tender if not, cook another 10 minutes, or longer, until meat is tender. Mix in the saffron-cream and cardamom seeds and cook about 5 minutes to blend the flavors.

4. Transfer to a serving dish, dry-roast the almonds by stirring over medium heat until golden, scatter them over the lamb, 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: 1,258
Calories from Fat: 388

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