Lamb Curry

Directions

1. Preheat your oven to 325. Lightly toast the first 8 ingredients in a dry pan over medium heat until they smell good and darken a few shades, then grind them in a coffee grinder. If you are using pre-ground spices, just toast those.
2. Chop the ginger, onions, garlic, chiles, and cilantro roughly, then add the spice mix and puree in a food processor. In a large oven-proof casserole or Dutch Oven, fry the pureed mixture in the butter for a little bit, stirring regularly. Jamie Oliver says "until it goes golden" but mine never does.
3. Add the tomatoes and stock or water. Bring to the boil, cover with the lid or foil and place in the oven for 1 1/2 hours to intensify the flavor. This is your basic curry sauce. If the sauce is still liquidy when it comes out of the oven, continue to simmer it on the stove until it thickens. If it is too thick add some more liquid. (note: if you are halving the recipe, don't halve the liquid or your curry might dry up in the oven.)
4. Fry the lamb cubes in a little olive oil or cooking spray until golden, then add to the curry sauce and simmer for around 1 hour, until tender. You can vary the curry by using diced chicken, shrimp, tofu, or paneer instead of lamb. You can also toss in any kind of vegetable or legume you like towards the end of cooking. I did spinach and leftover boiled potatoes. Okra would be delicious.
5. Sprinkle the curry with the chopped mint and cilantro. Stir in the yogurt, add a good squeeze of lime juice, and season to taste with salt, pepper, or a little cayenne if you like it spicy.
6. Serve with Indian breads, basmati rice, and cold beer.