Extravagantly spiced lamb
in a spicy tomato sauce; pairs excellently with rice pilaf or
naan, an Indian flatbread.

1 onion, chopped
1 tablespoon ground coriander
2 large cloves garlic, crushed
2 teaspoons grated fresh gingerroot
1 1/2 teaspoons ground turmeric
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 pound lamb shoulder, cut into 1-inch cubes
1/4 cup vegetable oil
1 dried red chile pepper
1 (28-ounce) can diced tomatoes
1 tablespoon unsweetened coconut
1 (10-ounce) package frozen peas

1. Mix onion, coriander,
   garlic, ginger, turmeric, salt, cumin, pepper and cayenne pepper
   in a small bowl. Coat lamb with mixture and marinate, covered,
   overnight in a medium bowl.
2. In a large, heavy-bottomed
   pot, heat oil over medium-high heat. Break chile over pan, crumbling
   into hot oil. Sauté lamb, scraping onions and spices into
   pot, until well browned. Add tomatoes (undrained) and coconut
   and bring to a boil. Reduce heat and simmer for 15 minutes, or
   until sauce is thickened. Stir in peas and cook until thoroughly
   heated. Serve warm.

Makes 4 servings.