"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.