Lamb with White Poppy Seeds

• 1 1/2 to 2 cups hot water
• 1/2 cup posto (white poppy seeds; 2 oz)
• 3/4 stick (6 tablespoons) unsalted butter
• 6 whole green or white cardamom pods
• 1 (3-inch) cinnamon stick, broken into several pieces
• 4 Turkish bay leaves or 2 California
• 2 large onions, halved lengthwise, then thinly sliced lengthwise
• 1 (2-inch) piece fresh ginger, peeled and minced (2 1/2 tablespoons)
• 8 garlic cloves, minced (2 tablespoons)
• 2 lb boneless lamb shoulder, trimmed and cut into 1-inch cubes
• 2 teaspoons salt
• 1 to 2 tablespoons sugar
• 6 (3-inch) whole dried red chiles
• Accompaniment: steamed white rice

1. Pour 1/2 cup hot water over posto in a small bowl and let stand.
2. Melt butter in a 4- to 6-quart heavy pot over moderate heat, then cook cardamom, cinnamon, and bay leaves, stirring, until cardamom starts to pop, about 1 minute.
3. Stir in onions, ginger, and garlic and cook, stirring occasionally, until onions are pale golden, about 15 minutes.
4. Add lamb, salt, and 1 tablespoon sugar and cook, stirring occasionally, until meat is lightly browned, about 4 minutes.
5. Add chiles, posto (with soaking liquid), and enough hot water (1 to 2 cups) to just cover lamb and simmer, covered, over low heat until lamb is very tender, 1 to 1 1/2 hours.
6. Season with salt to taste and enough sugar for stew to taste slightly sweet (up to 1 tablespoon).
7. Boil until most of excess liquid is reduced and lamb is coated with thickened sauce, 15 to 25 minutes.
8. Do not eat bay leaves.

water, posto, butter, green, cinnamon, turkish, onions, fresh ginger, garlic, lamb shoulder, salt, sugar, red chiles, white rice

Taken from www.epicurious.com/recipes/food/views/lamb-with-white-poppy-seeds-108391 (may not work)