Lamb Stew with Black Mustard Seeds

• 2 fresh jalapeno chilies
• 15 fresh hot red cherry peppers or eight 4-inch-long fresh red chilies
• a 1-inch piece fresh gingerroot, peeled
• 3/4 pound small shallots (about 20), halved
• 12 garlic cloves
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons black mustard seeds
• 1/4 cup corn or safflower oil
• 2 pounds trimmed boneless lamb shoulder, cut into 1 1/2-inch cubes
• 1 1/2 cups water
• 3 tablespoons distilled vinegar, or to taste
• 1 teaspoon salt
• 1 tablespoon sugar
• Garnish: 2 tablespoons chopped fresh coriander sprigs
• steamed rice
• Mango Chutney
• vegetable such asCurried Squash

1. Wearing rubber gloves, seed and devein jalapenos and about half of cherry peppers or red chilies for a moderately hot dish.
2. Cut gingerroot into 4 pieces.
3. To a food processor with motor running add jalapenos, cherry peppers or red chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and puree to a paste.
4. Heat a 5-quart heavy kettle over moderately low heat until hot.
5. Add oil and heat until hot but not smoking.
6. Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes.
7. Add lamb and cook over moderate heat, stirring, 10 minutes.
8. Add water and simmer, partially covered, stirring occasionally, 45 minutes, or until lamb is tender.
9. Add vinegar, salt, and sugar and cook stew, uncovered, stirring, until sauce is thickened slightly, about 5 minutes.
10. Garnish stew with coriander and serve with rice, chutney, and squash.

jalapeno chilies, hot red, fresh gingerroot, shallots, garlic, cumin seeds, black mustard seeds, corn, lamb shoulder, water, distilled vinegar, salt, sugar, fresh coriander sprigs, rice, mango, vegetable such

Taken from www.epicurious.com/recipes/food/views/lamb-stew-with-black-mustard-seeds-14081 (may not work)