1 large red onion, peeled

8 dried red chilies

1½ teaspoons fennel seeds

Water, as needed

2 teaspoons Ginger-Garlic Paste (see recipe on page 13)

½ cup yogurt, whipped

1¼ pounds lean, bone-in lamb, cut into 1–1½-inch chunks

Vegetable oil for deep-frying

4 hard-boiled eggs, peeled and quartered

3 tablespoons Clarified Butter (see recipe on page 15)

Table salt, to taste

¼ teaspoon Roasted Saffron (see recipe on page 16)

Unsalted cashews, roasted

1. In a food processor, purée the onion, red chilies, and fennel seeds along with 1 or 2 tablespoons of water to make a paste. Set aside.

2. In a bowl, combine the Ginger-Garlic Paste, yogurt, and lamb; mix well. Refrigerate, covered, for 2 hours.

3. Heat the vegetable oil in a deep pan to about 300°. Deep-fry the eggs until crispy on the outside. Remove with a slotted spoon and place on a paper towel. Set aside.

4. In a large skillet, heat the butter. Add the paste made in step 1. Fry the paste until the oil separates from the onion mixture.

5. Add the lamb, along with the marinade, to the onion mixture. Fry, stirring constantly, for about 15 minutes. If the lamb sticks, add 1 tablespoon of water.

6. Add 1½ cups water and bring to a boil. Cover, and simmer for about 50 minutes or until the lamb is tender. Add the salt, saffron, and eggs. Cook, uncovered, for another 5 minutes. Serve garnished with unsalted roasted cashews.