Lamb Curry

• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 10 peppercorns
• 2 tablespoons peanut or olive oil
• 1 large Spanish onion, chopped
• 4 cloves garlic, chopped
• 1 1/2 tablespoons minced ginger
• 1 1/2 pounds lamb (from the leg or shoulder), cut into 1/2-inch cubes
• 3/4 teaspoon turmeric
• 1 1-inch piece cinnamon stick
• 1 1/2 teaspoons sea salt
• 1 cup plain whole milk yogurt
• 1/2 cup milk
• 1/2 cup coconut milk
• 1/4 cup sliced scallions
• 1/2 cup chopped cilantro
• 1 lemon, juiced

1. Lightly toast coriander in a small pan, shaking over medium heat about 2 minutes.
2. Repeat with cumin, cooking about 1 minute.
3. Pour coriander, cumin and peppercorns into a sturdy bag and crush with a rolling pin, or use a mortar and pestle.
4. Place oil in a large pan over medium high heat.
5. Add onion and saute until soft on edges, about 5 minutes, stirring often.
6. Add garlic and ginger, and cook another minute or two.
7. Stir in meat and cook, turning, for 8 to 10 minutes.
8. Sprinkle with coriander, cumin, peppercorns, turmeric, cinnamon stick and 1 teaspoon salt.
9. Stir.
10. Add yogurt, milk and coconut milk, and gently bring just to a boil; cover and simmer gently until lamb is cooked through, 20 minutes.
11. Fold in scallions, cilantro and a little lemon juice.
12. Serve over Basmati rice.

coriander seeds, cumin seeds, peppercorns, peanut, spanish onion, garlic, ginger, lamb, turmeric, cinnamon, salt, milk yogurt, milk, coconut milk, scallions, cilantro, lemon

Taken from cooking.nytimes.com/recipes/12009 (may not work)