Ultimate Lamb Curry - Tyler Florence - cooking recipe

Ingredients

1/4 cup vegetable oil
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons green cardamom pods
1 1/2 tablespoons fennel seeds
1 1/2 tablespoons cumin seeds
1 1/2 tablespoons cloves
1 1/2 tablespoons ground turmeric
2 cinnamon sticks
2 bay leaves
1 thai bird chili pepper, cut in half
10 curry leaves (if frozen, thaw and pat dry first)
3 lbs lamb shoulder, cut in 1 1/2-inch cubes
kosher salt
fresh ground black pepper
2 medium yellow onions, roughly chopped
5 garlic cloves, peeled
2 tablespoons minced fresh ginger
5 large fresh tomatoes, cored and cut in large chunks
2 cups water
1/2 cup unsweetened plain yogurt

Preparation

Start heating vegetable oil in a heavy Dutch oven over medium heat.
Meanwhile, in a spice mill, combine coriander, cardamom, fennel seed, cumin seed, and cloves. Grind until powdery. Add turmeric and process until evenly blended. Pour spice mixture into hot oil and saute 2-3 minutes until very fragrant. Add bay leaves, Thai bird chili and curry leaves.
Sprinkle lamb with salt and pepper. Add seasoned lamb to pot and stir. Cook until brown, 5-7 minutes.
Combine onion, garlic and ginger in food processor. Process into puree, then add puree to pot. Cook until they start to give up moisture, about 8 minutes. Add tomatoes and water. Cover and simmer 40 minutes.
Skim fat from surface and discard. Stir in yogurt and simmer 5 minutes more. Serve over basmati rice with raita alongside. Garnish with chopped cilantro and scallions.