Total time: About 1 1/2 hours plus marinating time
Recipe from The New York Times.
For the lamb:
2 pounds lean lamb shoulder cut in 3/4-inch cubes
1 tablespoon grated ginger
1 1/2 teaspoons grated garlic
1 1/2 teaspoons turmeric powder
1/2 teaspoon cumin seed, toasted and ground
1/2 teaspoon coriander seed, toasted and ground
1/4 teaspoon cayenne
2 tablespoons ghee or vegetable oil
2 red onions, sliced thick
6 whole cloves
10 black peppercorns
One 1-inch-long piece cinnamon stick
For the raita:
1 cup plain yogurt
1 tablespoon ghee or vegetable oil
1/2 teaspoon black mustard seed
1/2 teaspoon cumin seed
2 garlic cloves, minced
1/2 cup coarsely grated carrot
Pinch of cayenne
1 tablespoon each chopped mint, chives and cilantro
Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and 1/2 teaspoon salt, and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so.
Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender.
Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)
To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit be careful then stir in the garlic and cook for about 30 seconds, till barely golden.
Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.