Instructions: Cut meat, as uniformly as possible, into 2- by 3-inch cubes. Generously sprinkle with salt and pepper. Heat oil in a large Dutch oven over high heat. Cook meat until golden brown on all sides, then reserve on a platter.

In same pot, cook onions, stirring occasionally, until golden. Reduce heat to medium, add garlic and all dry spices, and cook about 3 minutes, stirring occasionally. Return meat to pan and pour in lamb stock. Bring to a boil, reduce to a simmer, and cook, uncovered, 1 hour 15 minutes. Occasionally skim and discard fat that rises to the top.

Ladle warm stew over a bed of basmati rice and serve with Orange Dal With Ginger And Garlic. Garnish with yogurt and Fried Onions. Serve immediately.

This recipe yields 6 servings.

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