Serves: 4
Total Calories: 1,005

2 tablespoons Basic Ginger-Garlic Paste (or store-bought)
1 tablespoon Mughlai Garam Masala with Nutmeg and Mace or Kashmiri Garam Masala (see Kitchen Basics)
3 to 4 tablespoons peanut oil
4 large onions (about 2 pounds), finely chopped
3 large tomatoes (about 1 1/2 pounds), finely chopped
1 tablespoon ground coriander
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 pound leg of lamb or goat or beef (rump, brisket, or sirloin), allvisible fat trimmed, cut into 1 1/2-inch pieces
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1 pound , mutton / rib lamb chop, , visible fat trimmed
1/2 cup nonfat plain yogurt, whisked until smooth
1 tablespoon ground dried fenugreek leaves
1/2 teaspoon Garam Masala
1/4 cup finely chopped fresh cilantro

1. Prepare the ginger-garlic paste and the Mughlai or Kashmiri garam masala. Heat the oil in a large nonstick wok or saucepan over medium heat and cook the onions until well-browned, about 20 minutes. Add the ginger-garlic paste, stir about 1 minute, then add the tomatoes and cook until most of the juices evaporate, about 15 minutes.

2. Add the coriander, Mughlai or Kashmiri garam masala, paprika, cayenne pepper, turmeric, and salt and cook, stirring, about 2 minutes. Add the meat and cook, stirring, until it is well-browned and almost soft, 25 to 30 minutes.

3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, then add the fenugreek leaves and continue to cook until the meat is fork-tender and the sauce thick, about 20 minutes. (If the meat is not soft, add up to 1 cup water, 1/2 cup at a time, and cook.) 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: 1,005
Calories from Fat: 425

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