Serves: 4
Total Calories: 640

6 to 8 dried red chili peppers, such as chile de arbol, broken into pieces
1/4 cup distilled white vinegar
3 cloves garlic (large), peeled
6 to 8 quarter-size slices peeled fresh ginger
1 large onion, coarsely chopped
1 tablespoon ground cumin
2 teaspoons ground mustard seeds
2 teaspoons Garam Masala + 1/2 teaspoon for garnish
1 teaspoon salt, or to taste
1/2 teaspoon ground turmeric
2 pounds boneless lamb, all visible fat trimmed, and cut into 2-inch pieces
2 to 3 tablespoons peanut oil
30 to 40 finely chopped fresh curry leaves (optional)
1 (15 1/2-ounce) can tomato sauce
2 to 3 cups water

1. Soak the red chili peppers in the vinegar, 1 to 2 hours. Then, in a food processor or a blender, process together the chili peppers plus the vinegar, garlic, ginger, and onion until fine. Mix in the cumin, mustard, 2 teaspoons garam masala, salt, and turmeric, and process, again to make a smooth paste.

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

3. Heat the oil in a large nonstick saucepan over medium-high heat, add the curry leaves and the lamb, plus all the marinade, and cook, stirring, over high heat the first 3 to 5 minutes and then over medium-low heat until the pieces are well-browned, 10 to 12 minutes.

4. Add the tomato sauce and water and cook until the lamb is tender and the sauce thick, about 40 minutes. Transfer to a serving dish, garnish with garam masala, and serve.

VARIATION: To mellow the peppery heat and to increase the quantity of the dish, add 2 to 3 peeled and diced potatoes along with the Lamb in Step 3, then proceed with the recipe.

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: 640
Calories from Fat: 60

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