Rajasthani Red Meat

Name: Rajasthani Red Meat
Yield: serves 4¿6
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

December 9, 2011

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.

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