- Cook Time
- Prep Time
- 2 pounds boneless leg of lamb, trimmed of excess fat, cut into 1-inch cubes
- Coarse salt and freshly ground pepper
- 2 tablespoons canola oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons curry (recipe below)
- 2 cups good quality chicken stock
- 1 cup chopped tomatoes
- 1 cinnamon stick
- 1/2 cup golden raisins
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh cilantro
- 2 tablespoons garam masala
- 1 teaspoons red pepper flakes
- 1 teaspoon whole black peppercorns
- 1 tablespoons cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons ground turmeric
For curry, toast spices in dry skillet over low heat; mix with wooden spoon until fragrant. transfer to spice mill or clean coffee grinder and grind to fine powder; set aside.
For lamb, preheat oven to 300°F. Season lamb with salt and pepper in medium bowl. In large ovenproof dutch oven, heat half oil over high heat; cook lamb in batches, until browned all over, adding more oil if needed. transfer to large plate.
Reduce heat to medium low. Add onions and garlic; cook for 4 minutes or until onions are soft. Stir in curry and cook for 2 minutes. Add chicken stock, tomatoes and cinnamon stick; scrape up brown bits on bottom of pan. Return lamb and any accumulated juices to pan and bring to boil; cover and transfer to oven. Cook for 1 1/2 to 2 hours. Remove from oven; add raisins. return to oven and cook until raisins are tender, 20 to 30 minutes. Discard cinnamon stick. Mix in yogurt and chopped cilantro. Adjust seasoning if necessary.