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.

Ingredients

　　1/4 cup olive or canola oil

　　Two 3-inch cinnamon sticks

　　6 whole cloves

　　10 cardamom pods

　　1 large (8 ounces) red onion, chopped finely

　　2 teaspoons very finely grated peeled fresh ginger

　　4 garlic cloves, crushed to a pulp

　　1 tablespoon ground coriander

　　2 pounds stewing lamb, preferably from the shoulder

　　1 1/2 teaspoons salt, or to taste

　　1/2–1 teaspoon cayenne pepper

　　2 tablespoons bright red paprika

　　3 tablespoons chopped fresh cilantro

　　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.

　　Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Buy the full book from Amazon.