Like all stews, this curry is excellent prepared a day or two in advance. Add the cilantro just before serving.


3 tablespoons canola oil
3 large onions, chopped
6 cloves garlic
1-inch piece fresh ginger, peeled and coarsely chopped
5 fresh beefsteak tomatoes, coarsely chopped
1 teaspoon cayenne or other ground hot red pepper, or to taste
1 teaspoon ground cumin
¾ teaspoon turmeric
½ teaspoon freshly ground black pepper
Salt to taste
½ teaspoon ground cinnamon
½ teaspoon ground cloves
2 pounds boneless lamb shoulder or 4 lamb shoulder chops (about 2½ pounds), trimmed very well and cut into 1-inch cubes
2–3 Yukon Gold potatoes, peeled and cubed
chopped fresh cilantro, for garnish

Heat oil over medium heat in large, heavy Dutch oven or wide pot. Add onions and sauté, stirring occasionally, until golden brown.

Pulse garlic and ginger in a food processor until chopped finely. Add tomatoes, red pepper, cumin and turmeric; process to a coarse purée. Stir the tomato mixture into the onions, together with black pepper, salt to taste, cinnamon and cloves; cook for 5 minutes. Add meat; cook over moderate heat for 20 minutes, stirring occasionally. Add potatoes; cover and cook until meat and potatoes are very tender.

If sauce is not thick enough, remove meat and potatoes with a slotted spoon and set aside. Boil sauce, uncovered, until it has cooked down a bit. Return meat and potatoes to sauce to reheat. Taste; adjust seasoning. Garnish with cilantro and serve with Aromatic Spiced Rice or other freshly cooked rice.

Serves 4 to 6.

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