Lamb With Whole Spices (Kharu Gos)

• 2 tablespoons canola or vegetable oil
• 3 small pieces Cassia bark (also known as Indian cinnamon) or 3/4-inch piece cinnamon stick
• 4 green cardamom pods
• 2 black cardamom pods, or 2 more green cardamom pods
• 3 whole cloves
• 1 to 3 large dried red chilies (depending on heat), in pieces
• 2 small onions, diced
• 1 pound boneless leg of lamb, trimmed and cut into 3/4-inch chunks
• 1 tablespoon ground cumin
• 1 1/2 tablespoons ground coriander
• 1/2 teaspoon ground turmeric
• 1 1/2 tablespoons Ginger-Garlic Paste (see recipe)
• 1 teaspoon salt, plus more to taste
• 2 baking potatoes, peeled and cut into large chunks
• 1 medium tomato, chopped, or 1/2 cup canned chopped tomatoes
• Chopped cilantro for garnish

1. Heat the oil until very hot in a large saucepan.
2. Add cinnamon, cardamom pods, cloves and chilies.
3. When spices swell, add onions and cook, stirring, until well browned.
4. Add lamb and brown on all sides, 5 to 10 minutes.
5. Mix the cumin, coriander, turmeric and ginger-garlic paste with 1/4 cup water and stir in.
6. Add salt and more water to just cover the lamb.
7. Cover and simmer for 30 minutes, stirring occasionally.
8. Stir in potatoes and tomato.
9. Cover and simmer until the potatoes and lamb are tender, 30 to 40 minutes.
10. Add more salt to taste.
11. (The dish can be made several hours beforehand and reheated.)
12. Garnish with cilantro.

vegetable oil, cassia bark, green cardamom, black cardamom pods, cloves, red chilies, onions, lamb, ground cumin, ground coriander, ground turmeric, gingergarlic, salt, baking potatoes, tomato, cilantro

Taken from cooking.nytimes.com/recipes/6886 (may not work)