"This is a traditional dish from Peshawari in northern Pakistan," Sajid Saeed writes. "A friend from there showed me how to cook it. Whenever I have company, I prepare this, and there is never enough."
1 (5-pound) leg of lamb
1 cup oil
1 tablespoon garam masala
1 tablespoon ground cumin
1 teaspoon Indian chili powder
2 teaspoons salt
4 tomatoes, thinly sliced lengthwise
3 tablespoons crushed coriander seeds
Have butcher cut lamb crosswise through bone into 1-inch thick slices. Remove excess fat from meat, reserving 5 small pieces. Cut meat from bone into 2-inch cubes. Heat oil in Dutch oven over medium heat. Add reserved pieces fat to oil.
Cook, stirring occasionally until fat browns. Remove pieces of fat. Add lamb cubes and bones. Cook and stir until all redness disappears. Stir in garam masala, cumin, chili powder and salt. Cook about 5 minutes. Add tomatoes. Cover and cook about 10 minutes. Stir in coriander. Cook with lid ajar 1 to 1 1/2 hours, or until lamb is tender and gravy-like sauce has formed, stirring occasionally.
Serve with hot chapatis, serrano chiles and salad (cucumber, lettuce, tomato and onion), if desired. Makes 6 to 8 servings.
--SAJID SAEED, Hawthorne