Ingredients

Lamb

• 1/2 cup distilled white vinegar

• 12 dried Kashmiri chilies, or 2 teaspoons Kashmiri chili powder

• 2 cloves garlic, chopped

• 1 1/2-inch piece ginger, finely chopped

• 2 teaspoons cumin seeds

• 1 1/2 teaspoons coriander seeds

• 2-inch piece cinnamon stick

• 12–14 black peppercorns

• 4 whole cloves

• 2 teaspoons jaggery or dark brown sugar

• 2 pounds lamb leg or shoulder, trimmed of fat and cubed

• 6 Tablespoons neutral oil (avocado, grapeseed, or canola)

• 2 pounds yellow onions, thinly sliced

• 9 green chilies (Anaheim or poblanos), thinly sliced

• 1 clove garlic, chopped

• 2-inch piece ginger, chopped

• Kosher salt, to taste

Garnish

• fresh cilantro

• raita

• chopped fresh tomatoes

Instructions

Masala Paste

In a food processor, combine vinegar, chilies, garlic, and ginger. Pulse to create a coarse paste.

Heat a heavy skillet over medium-high heat. Add the whole spices and toast, swirling constantly, until fragrant. Be careful not to burn them, as this will make the spices bitter.

Using a mortar and pestle, grind cumin, coriander, cinnamon, and peppercorns into a fine powder. Add to the food processor along with the jaggery, blending into the wet mixture to form a smooth paste.

Marinate the Lamb

Combine the lamb with the masala paste, stirring to coat well. Cover and marinate for at least 4 hours, preferably longer.

Cooking Base

Heat neutral oil in a heavy pot over medium-high heat. Add onions, season with Kosher salt, and fry until translucent and beginning to brown.

Add ginger, garlic, and green chilies. Fry for 1 minute, stirring constantly.

Cook the Curry

Add the marinated lamb with all of the paste. Brown the meat lightly, stirring frequently.

Add 1 to 2 cups cold water and bring to a simmer.

Cover and cook, stirring occasionally, for 45 to 60 minutes, or until the lamb is tender. Cooking time will vary depending on the cut. Add more water if needed. Adjust seasoning near the end of cooking.

To Serve

Serve hot with steamed basmati rice. Garnish with fresh cilantro, cucumber raita, and chopped fresh tomatoes.