- 6
Ingredients
- 1 tbsp. paprika
- 1 tbsp. garam masala
- 4 tsp. ground turmeric
- 2 tsp. dried mint
- 2 tsp. kosher salt
- 12 cloves garlic, finely chopped
- 1 4″ piece ginger, peeled and finely chopped
- 1 jalapestemmed, seeded, and finely chopped
- 2 lb. lamb shoulder, cut into 1 ″ cubes
- cup Greek yogurt
- 12 tbsp. unsalted butter
- 1 tbsp. coriander seeds
- 2 tsp. cumin seeds
- 1 tsp. fennel seeds
- 6 green cardamom pods, crushed
- 1 stick cinnamon
- 2 large yellow onions, thinly sliced lengthwise
- 1 16-oz. can whole peeled tomatoes with juice, crushed by hand
- 12 cipolline or large pearl onions, peeled
- Fried onions, to garnish Cooked white rice, for serving
Preparation
Step 1
1. Make the spice paste: Combine paprika, garam masala, 2 tsp. turmeric, mint, salt, garlic, ginger, jalapeand cup water in a small food processor and puree until smooth. Transfer half the spice paste to a bowl and add lamb and yogurt; toss until evenly coated. Cover bowl with plastic wrap and marinate in the refrigerator for 4 hours.
2. Heat 8 tbsp. butter in an 8-qt. Dutch oven over medium-high heat. Add coriander, cumin, fennel, cardamom, and cinnamon; cook, stirring, until cinnamon stick unfurls and spices are fragrant and lightly toasted, about 5 minutes. Add yellow onions, and cook, stirring often, until deeply caramelized, about 25 minutes (add up to 4 tbsp. water, if necessary, to keep onions from sticking to bottom of pot). Add remaining spice paste, and continue cooking until no longer raw, about 2 minutes. Add lamb along with any marinade, and cook, stirring, until marinade is no longer raw, about 2 minutes. Add tomatoes and 3 cups water, and bring to a boil. Reduce heat to medium-low, and cook, stirring occasionally, until lamb is tender, about 1 hour.
3. Meanwhile, bring a 2-qt. saucepan of water to a boil over high heat. Add cipollines, and cook until just tender, about 5 minutes; drain. Heat remaining turmeric and butter in a 10″ skillet over medium-high heat; add cipollines, and cook, stirring, until caramelized all over, about 10 minutes.
4. Remove curry from heat and stir in cipollines. Sprinkle with fried onions; serve with rice.
Gosht Dopiaza (Lamb and Onion Curry)