Serves: 4
Total Calories: 809

1 teaspoon Kashmiri Garam Masala
2 pounds boneless leg of lamb or beef (rump, brisket, or sirloin), all visible fat trimmed, cut into 1-inch pieces
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6 to 8 small red onions (about 2 pounds), cut in half lengthwise and thinly sliced
1 cup nonfat plain yogurt
1 tablespoon ground coriander
1 tablespoon ground fennel seeds
1 teaspoon ground ginger
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper, or to taste
1/8 teaspoon ground asafoetida
1 teaspoon salt, or to taste
1/4 cup finely chopped fresh cilantro, including soft stems

1. Prepare the garam masala. Then, place everything except the garam masala and cilantro in a large saucepan with a tight-fitting lid. Cover the pan first with aluminum foil and then with the lid. (No steam should be allowed to escape.)

2. Cook over low heat about 1 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: Check to see if the meat is tender if not, cook another 10 minutes, or longer, until the meat is soft. Transfer to a serving dish, mix in the garam masala, 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: 809
Calories from Fat: 293

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