Lamb Phall

Ingredients

• 2 tablespoons vegetables oil
• 2 pounds lamb stew meat
• 1 medium onion, finely chopped
• 1-inch piece ginger finely grated
• 10 medium cloves garlic, finely chopped
• 1/2 teaspoon cumin
• 3 teaspoons curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1 teaspoon cayenne
• 1 teaspoon red chili flakes
• 10 dried bird chilies
• 1 scotch bonnet, quartered with seeds removed
• 1 can diced tomatoes
• 1 cup homemade or store-bought low-sodium chicken broth
• Kosher salt and freshly ground black pepper
• Handful fresh cilantro leaves and tender stems

Directions

1. Warm the vegetable oil in a large Dutch oven over high heat until it’s shimmering. Add half of the lamb and brown it thoroughly on every side, about 8 minutes, turning the heat down if the oil begins to smoke heavily. Move the browned lamb to a large plate, then do the same with the remaining lamb.
2. Turn the heat down to medium-high and add the onion to the pot. Cook it for about 4 minutes, scraping up the browned lamb bits from the bottom as you go, until the onion turns translucent.
3. Stir in the ginger and garlic and let them cook until they smell fragrant, about 3 minutes.
4. Add the cumin, curry powder, garam masala, turmeric, and cayenne. Cook, stirring, until the spices become deeply fragrant and start to smell a little nutty, about 4 minutes.
5. Add the chili flakes, dried bird chilies, and scotch bonnet, and stir everything together.
6. Put the lamb back into the pot and stir until the pieces are covered in the spice mixture. Pour the diced tomatoes and chicken stock over the lamb and bring the pot to a simmer.
7. Lower the heat to low and let it simmer until the lamb is fully cooked and tender, about 1 hour. Once the lamb is tender and the sauce has reduced, season to taste with salt and pepper. Serve with cilantro and steamed rice.