LAMB CURRY WITH WHOLE SPICES Recipe

Note: Gather and prepare all of your ingredients before you begin. Garlic and ginger may be pureed by hand or in a minichop food processor. If using a minichopper, process the garlic and ginger with one to two tablespoons of water until pureed. You may substitute a scant half teaspoon of cayenne pepper for the jalapeño, adding it to the skillet with the other ground dried spices. Feel free to increase the wet (garlic, ginger, jalapeños, and onions) or dry spice quantities. Serve the curry with basmati rice.

Heat oil in large deep skillet or soup kettle, preferably nonstick, over medium-high heat until hot, but not smoking. Add whole spice blend to oil and cook, stirring with wooden spoon until cinnamon stick unfurls and cloves pop, about 5 seconds. Add onion to skillet; sauté until softened, 3 to 4 minutes.

Stir in garlic, ginger, lamb, ground spices, 1/2 teaspoon of salt, and tomatoes; cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, until spices smell cooked, about 30 seconds longer.

Add 2 cups water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer until meat is tender, 30 to 40 minutes.

Add potatoes; cook until tender, about 15 minutes. Stir in cilantro. Simmer 3 minutes longer and serve.