- Yield: Serves 4
- Total time: 1 hour 30 minutes
- 2 tablespoons vegetables oil
- 2 pounds lamb stew meat
- 1 medium onion, carefully sliced (about 1 cup)
- 1-inch piece ginger carefully grated
- 10 medium cloves garlic, finely chopped (about 3 tablespoons)
- 1/2 teaspoon cumin
- 3 teaspoons curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne
- 1 teaspoon red chili flakes
- 10 dried bird chilies
- 1 scotch bonnet (or other really hot chili), quartered with seeds removed
- 1 (28- ounce) can diced tomatoes
- 1 cup homemade or store-bought low-sodium chicken broth
- Kosher salt and newly ground black pepper
- Handful fresh cilantro leaves and tender stems
Heat grease in a big Dutch oven over high heat up until sparkling. Add half of lamb and cook until well browned on all sides, about 8 minutes, reducing heat if oil begins to smoke greatly. Transfer to a large plate. Repeat with second batch of lamb.
Decrease heat to medium-high and add onion.
Add chili flakes, dried bird chilies, and scotch bonnet and stir to integrate. Return lamb to pot and stir till lamb is coated with spice mix.
When lamb is tender and sauce is reduced, season to taste with salt and pepper. Serve with cilantro and steamed rice.
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