2 cups plain yogurt, whipped

2 medium-sized red onions, peeled and thinly sliced

3 tablespoons Ginger-Garlic Paste (see recipe on page 13)

2 cloves

2 green cardamom pods, roughly pounded

1 (1-inch) cinnamon stick

1 teaspoon red chili powder

Table salt, to taste

1½ pounds lean boneless lamb, cut in 1-inch cubes

2 tablespoons Clarified Butter

(see recipe on page 15) or vegetable oil

1 tablespoon coriander seeds, roughly pounded

1 cup water

This dish, named for him, is a delicacy served on special occasions.

1. In a bowl or resealable plastic bag, combine the yogurt, onions, Ginger-Garlic Paste, cloves, cardamom pods, cinnamon, red chili powder, and salt; mix well. Add the lamb and coat evenly with the marinade. Refrigerate, covered, for at least 4 hours, or overnight.

2. In a deep pan, heat the butter. Add the coriander seeds. When they begin to sizzle, add the lamb and any remaining marinade.

3. Cook for about 15 minutes. Add the water and bring to a boil. Reduce heat and simmer, covered, for 1 hour or until the lamb is tender.

4. Uncover and increase heat to high. Cook until the fat begins to leave the sides of the lamb. This will take about 5 to 8 minutes, depending on the leanness of your meat. Remove from heat. Serve hot.

Indian Lamb Curries

Most of the curries taste even more awesome if you allow the spices to do their magic overnight. Cook the dish according to directions. Cool to room temperature. Cover and refrigerate overnight. The next day, heat the dish on high and serve.