Lamb with Tomatoes and Coconut Flakes

Balti means ground for their most fragrant form.

SERVES 6

2 tablespoons canola oil

2 teaspoons cumin seeds

1 medium-sized onion, finely chopped

2 tablespoons minced garlic

2 fresh green chilies, seeded and sliced

1 tablespoon garam masala

2 teaspoons cayenne pepper

1 pound lean lamb, cut into 1-inch cubes

salt to taste

1 tablespoon balsamic vinegar

2 medium-ripe tomatoes—skinned, seeded, and chopped

1 tablespoon coconut flakes

Heat the canola oil in a large skillet over medium heat. Add the cumin seeds and fry for 2 minutes. Add the onions, garlic, chilies and stir-fry till the color changes to golden brown—about 5 minutes.

Add the garam masala, cayenne pepper, lamb cubes, and salt. Mix thoroughly. Add 1/2 cup water, cover, and cook for 20 minutes.Add vinegar and tomatoes and cook for another 10 minutes until the lamb is tender. Add a little water if it appears to be sticking to the bottom of the skillet.

Transfer it to a serving dish and garnish with coconut flakes.