Serves: 4
Total Calories: 304

1/2 cup Yogurt Cheese or sour cream
6 to 8 quarter-size slices peeled fresh ginger
2 cloves fresh garlic (large), peeled
1 to 3 fresh green chili pepper, such as serrano, stemmed
2 tablespoons distilled white vinegar
2 teaspoons Garam Masala
1 teaspoon ground fenugreek seeds
1 teaspoon salt, or to taste
12 to 15 thin-cut lamb cutlets (about 2 pounds), all visible fat trimmed
1 tablespoon peanut oil
2 tablespoons ground dried fenugreek leaves
1 teaspoon ground paprika
1 to 2 tablespoon fresh lemon juice or lime juice
2 medium onions, cut in half lengthwise and thinly sliced
1/4 cup finely chopped fresh cilantro, including soft stems

1. Prepare the yogurt cheese. Then, in a food processor or a blender, process together the ginger, garlic, green chili peppers, yogurt cheese, and vinegar until smooth. Add the garam masala, ground fenugreek seeds, and salt and process again until blended.

2. Place the lamb cutlets in a large non-reactive bowl. Add the processed marinade and mix well, making sure all the lamb pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.

3. Place the lamb and oil in a large nonstick skillet in a single layer (in 2 batches, if necessary) and cook over medium heat, about 5 minutes per side, turning once, until well-browned on both sides.

4. Sprinkle the fenugreek leaves, paprika, and lemon juice over them and cook another 2 to 3 minutes, turning once. Transfer to a bowl and keep warm.

5. Add the onions to the same skillet and cook over medium heat, stirring, until the onions are slightly wilted and completely coated with whatever spices remain in the skillet, about 3 minutes. Spread evenly on a serving platter and place the lamb cutlets over them. Garnish with cilantro 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: 304
Calories from Fat: 34

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