Kerala Lamb Stew

• 1/4 cup olive or canola oil
• Two 3-inch cinnamon sticks
• 1/2 teaspoon whole black peppercorns
• 10 whole cloves
• 10 cardamom pods
• 1 large (8 ounces) red onion, chopped finely
• 20 or so fresh curry leaves or 10 basil leaves, torn up
• 2 teaspoons very finely grated peeled fresh ginger
• 2 pounds stewing lamb
• 1 pound boiling potatoes, peeled and diced into 1-inch cubes
• 4 medium carrots, peeled and cut crossways into 1 1/2-inch segments
• 1 3/4 teaspoon salt
• 1/41/2 teaspoon cayenne pepper
• 1 1/4 cups coconut milk from a well-shaken can

1. Pour the oil into a large, heavy pan and set over medium-high heat.
2. When hot, put in the cinnamon sticks, peppercorns, cloves, and cardamom.
3. Let the spices sizzle for a few seconds.
4. Put in the onions and stir and fry until they turn light brown.
5. Add the curry leaves and ginger, then stir for a minute.
6. Add the lamb and stir it around for 34 minutes.
7. Now pour in 4 cups of water and bring to a boil.
8. Cover, turn heat to low, and simmer 30 minutes.
9. Add the potatoes, carrots, salt, and cayenne.
10. Stir and bring to a boil.
11. Cover, turn heat to low, and cook 40 minutes or until the meat is tender.
12. Add the coconut milk and crush a few of the potato pieces against the sides of the pan to thicken the sauce.
13. Stir and bring to a simmer before serving.

olive, cinnamon, whole black peppercorns, cloves, pods, red onion, curry, ginger, stewing lamb, boiling potatoes, carrots, salt, cayenne pepper, coconut milk

Taken from www.epicurious.com/recipes/food/views/kerala-lamb-stew-373799 (may not work)