Ingredients

Marinade

• 2 cloves garlic, chopped

• 1 ½-inch piece ginger, finely chopped

• 12 dried Kashmiri chilies or 2 teaspoons Kashmiri chili powder

• ½ cup distilled white vinegar

• 2 teaspoons cumin seeds

• 1 ½ teaspoons coriander seeds

• 2-inch piece cinnamon stick

• 12–14 black peppercorns

Lamb

• 6 Tablespoons neutral oil (avocado, grape seed, or canola)

• 2 pounds yellow onions, thinly sliced

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

• 1 clove garlic, chopped

• 2-inch piece ginger, chopped

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

• 1-2 cup, cold water

• Kosher salt, to taste

Garnishes

• fresh cilantro

• raita

• chopped fresh tomatoes

Instructions

Masala Paste

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

Heat a heavy skillet over medium-high heat. Add the cumin, coriander, cinnamon, and peppercorns and toast, swirling constantly to release their aromas. Do not burn, as this will make them bitter.

Using a mortar and pestle, grind the cumin, coriander, cinnamon, and peppercorns into a fine powder.

Add the ground spices and jaggery to the food processor. Blend until a smooth paste forms.

Marinate the Lamb

Combine the lamb with the masala paste.

Stir to coat thoroughly.

Marinate for at least four hours, preferably longer.

Cook the Curry

Heat the neutral oil in a large pot or Dutch oven over medium-high heat.

Add the onions, season with salt, and cook until translucent and lightly browned.

Add the ginger, garlic, and green chilies. Fry for one minute.

Add the lamb with all the marinade. Brown lightly, stirring frequently.

Pour in one to two cups of cold water and bring to a simmer.

Cover and cook, stirring occasionally, for forty-five to sixty minutes, or until the lamb is tender. Cooking time will vary depending on the cut of lamb.

Add water if necessary and adjust seasonings near the end.

To Serve

Serve hot with steamed basmati rice.

Garnish with fresh cilantro (chopped or whole), cucumber raita, and fresh tomatoes.