When this dish is served in the Rajasthan desert region of India, its color, coming mainly from ground hot chilies, is a fiery red. I have moderated the heat by mixing cayenne pepper with more calming paprika. Use a fresh red paprika if you want the proper color. This is generally served with Indian flatbreads, but rice would be fine too. A calming green, such as spinach or Swiss chard, could be served on the side. For more robust flavors, have one of the eggplant dishes with it.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Pour the oil into a large, heavy pan and set over medium-high heat. When hot, put in the cinnamon sticks, cloves, and cardamom. Let the spices sizzle for a few seconds. Put in the onions. Stir and fry until they turn a reddish brown. Add the ginger, garlic, and coriander. Stir for a minute. Add the lamb, salt, cayenne, and paprika. Stir the lamb around for 3–4 minutes. Now add 4 cups water and bring to a boil. Cover, turn heat to low, and simmer about 70 minutes or until the meat is tender. Sprinkle the cilantro over the top when serving.
