Serves: 4
Total Calories: 398

1 1/2 to 2 pounds boneless leg of lamb, all visible fat trimmed, cut into 1 1/2-inch pieces
1/2 cup coarsely chopped raw cashew nuts
4 to 5 cloves fresh garlic (large), peeled
6 to 8 slices (quarter-size) peeled fresh ginger
1 cup coarsely chopped fresh cilantro, includings soft stems
20 to 25 fresh curry leaves
3 to 5 fresh green chili peppers, such as serrano, stemmed
2 large tomatoes, coarsely chopped
2 to 3 tablespoons fresh lime juice
1 tablespoon Garam Masala
1 1/2 teaspoons salt, or to taste
1 1/2 cups nonfate plain yogurt, whisked until smooth
8 to 10 dried apricots, coarsely chopped
2 large potatoes (any kind), peeled and cut into 1-inch pieces
1 1/4 cups basmati rice, , sorted and washed in 3 to 4 changes of water
2 1/3 cups water
1/4 teaspoon saffron threads
1/4 cup milk (any kind)
2 tablespoons melted ghee or peanut oil
2 sticks cinnamon (1-inch each)
6 to 8 green cardamom pods, crushed lightly to break the skin
3 bay leaves
1 tablespoon cumin seeds

1. Place the meat on a clean cutting board, cover with plastic wrap, then, with the flat side of a meat mallet, lightly pound each piece of lamb a few times to break the fibers.

2. In a food processor or a blender, process together the cashews, garlic, ginger, cilantro, curry leaves, green chili peppers, tomatoes, lime juice, garam masala, and salt to make a smooth paste. Transfer to a large non-reactive bowl, add the yogurt, and mix well. Add the lamb, potatoes, and apricots and mix well, making sure everything is well-coated with the marinade. Cover and marinate at least 4 and up to 24 hours in the refrigerator.

3. In a medium bowl, soak the rice in the water at least 30 minutes. Soak the saffron in the milk at least 30 minutes or longer. Preheat the oven to 450°F. Place the rice in a large nonstick saucepan and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook until most of the water is absorbed but the rice is not yet fully cooked, about 10 minutes.

4. Lightly grease the bottom of large oven-safe covered dish. Spread half the rice in the dish, spread all the marinated meat, plus the marinade, over the rice, then cover the meat with the remaining rice.

5. Heat the ghee (or oil) in a small nonstick saucepan over medium-high heat and add the cinnamon, cardamom pods, bay leaves, and cumin seeds they should sizzle upon contact with the hot oil. Remove from the heat, add the saffron milk, then drizzle everything over the rice. Cover well with aluminum foil, and then with the lid of the dish. Bake the rice about 15 minutes, then lower the heat to 350°F and continue to bake until the lamb is very soft al1d the flavors are well-blended, about 1 hour. Remove from the oven, fluff the top of the rice lightly with a fork, 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: 398
Calories from Fat: 149

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