Lamb Curry with Whole Spices

• 6 tablespoons olive or canola oil
• 8 cardamom pods
• Two 2-inch cinnamon sticks
• 8 whole cloves
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole fennel seeds
• 1 cup (4 ounces) finely chopped onions
• 2 pounds boneless lamb from the shoulder, cut into 1 1/2-inch pieces
• 1 1/4 cups yogurt (whole-milk or low-fat), lightly beaten
• 2 tablespoons ground coriander
• 2 teaspoons finely grated peeled fresh ginger, or 1 teaspoon powdered ginger
• 1/23/4 teaspoon cayenne pepper
• 1 1/2 teaspoons salt, or to taste

1. Preheat oven to 350F.
2. Pour the oil into a large, wide, ovenproof pan and set over medium-high heat.
3. When hot, put in the cardamom, cinnamon, cloves, cumin, and fennel and stir once.
4. Add the onions and fry until they have just begun to turn brown.
5. Add the meat and all the remaining ingredients.
6. Stir to mix and bring to a simmer.
7. Cover, first with foil, crimping the edges, and then with the lid, and place in the oven.
8. Bake for 1 1/4 hours or until the meat is just tender, stirring now and then.
9. Uncover and bake another 1520 minutes or until the meat is a bit more dried out and slightly browned.
10. Stir now and then during this period.

olive, pods, cinnamon sticks, cloves, cumin seeds, whole fennel seeds, onions, shoulder, yogurt, ground coriander, fresh ginger, cayenne pepper, salt

Taken from www.epicurious.com/recipes/food/views/lamb-curry-with-whole-spices-373798 (may not work)