Serves: 4
Total Calories: 560

1 1/4 cups basmati rice, , sorted and washed in 3 to 4 changes of wate
2 tablespoons peanut oil
1 large onion, coarsely chopped
1 1/2 pounds boneless leg of lamb, all visible fat trimmed, cut into 1-inch pieces
2 tablespoons peeled minced fresh ginger
1 clove fresh garlic (large), minced
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 large tomato, finely chopped
1 tablespoon ground coriander
2 teaspoons Garam Masala
1 teaspoon salt, or to taste
1 large russet potato, peeled and cut ino 1-inch pieces
1 cup milk (any kind)
1/2 teaspoon ground green cardamom seeds

1. Soak the rice in water to cover by 2 inches, 30 minutes or longer. Drain, saving 1 1/4 cups of the water.

2. Heat the oil in a large nonstick saucepan over medium-high heat and sauté the onion until golden, about 5 minutes. Add the lamb, ginger, garlic, green chili peppers, tomato, coriander, garam masala, and salt and cook over medium heat the first 3 to 5 minutes, then over medium heat until the lamb pieces are golden brown and almost done, about 20 minutes.

3. Add the potato and cook, stirring, about 2 minutes. Then add the rice, the reserved 1 1/4 cups water, and the milk, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the rice is done and the lamb and potatoes are tender, 12 to 15 minutes. Transfer to a serving dish, sprinkle the cardamom seeds 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: 560
Calories from Fat: 291

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