Lamb Curry with Whole Spices

Name: Lamb Curry with Whole Spices
Yield: serves 4¿6
Ingredients: 6 tablespoons olive or canola oil; 8 cardamom pods; Two 2-inch cinnamon sticks; 8 whole cloves; 1 teaspoon whole cumin seeds; 1 teaspoon whole fennel seeds; 1 cup (4 ounces) finely chopped onions; 2 pounds boneless lamb from the shoulder, cut into 1 1/2-inch pieces; 1 1/4 cups yogurt (whole-milk or low-fat), lightly beaten; 2 tablespoons ground coriander; 2 teaspoons finely grated peeled fresh ginger, or 1 teaspoon powdered ginger; 1/2–3/4 teaspoon cayenne pepper; 1 1/2 teaspoons salt, or to taste

December 9, 2011

This is a very popular dish in Delhi, where it is made with bone-in cubes of goat meat. I generally make it with lamb. I like to serve this with Indian flatbreads. Store-bought pita bread or tortillas would be good too. A vegetable and a legume should be included at dinnertime.

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