Lamb with Black Cherry Sauce

How to do it

1. Combine all the rub ingredients in a bowl and rub the mixture over all the surface of the lamb.
2. Heat the oil in a heavy bottomed skillet over a medium-high heat.
3. Place seasoned lamb in the skillet and brown on all sides, about 3 to 4 minutes.
4. Preheat the oven to 450°F.
5. Place the lamb on a baking sheet and bake for 10 minutes. Remove from the oven and let sit for 5 minutes.

How to do it

1. While the lamb is baking prepare the sauce. Place the asafoetida in a saucepan and cook for 5 seconds over a medium-high heat.
2. Mix in the garlic and fenugreek seeds and cook for 1 minute.
3. Stir in the garam masala and cardamom.
4. Cook for 10 seconds and add the cherries, including the juice.
5. Reduce the heat to low and simmer the sauce for 7 to 9 minutes.
6. Remove the sauce from the heat and process it using a food processor to thicken the sauce.
7. Pour some sauce onto a serving platter, place the lamb on top, and then pour the rest over the lamb.

Recipe excerpted from 'Everyday Indian: 100 Fast, Fresh and Healthy Recipes' by Bal Arneson.