Kadai Lamb with Fresh-Toasted Coriander-Chili Masala

By Sprig Originals ✓ · cooked up in Sprig

Boneless lamb shoulder braised low and slow in a tomato-onion masala until it gives way at the fork, then finished with charred peppers and a coarse kadai masala you toast and grind yourself. The whole-spice grind is the whole point — coriander seed and dried red chilies pounded coarse go in at two stages, so the curry smells like a restaurant griddle without ever tasting dusty. Inspired by the karahi-style lamb served across North Indian restaurant menus.

Ingredients

• 3 tbsp coriander seeds
• 6 dried red chilies (Kashmiri or byadgi), stems snapped off
• 2 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp fennel seeds
• 4 green cardamom pods
• 2 whole cloves
• 1 2-inch piece cinnamon stick, broken
• 1 tsp dried fenugreek leaves (kasuri methi)

• 2 1/4 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 3 tbsp ghee
• 2 tbsp neutral oil
• 2 large yellow onions, finely chopped
• 2 tbsp garlic, minced (about 6 cloves)
• 2 tbsp fresh ginger, minced, plus 1 tbsp cut in matchsticks for finishing
• 1 1/2 lb ripe plum tomatoes, chopped (about 6)
• 1 tsp ground turmeric
• 1 tsp Kashmiri red chili powder
• 1/3 cup whole-milk yogurt, whisked smooth
• 1 1/2 cups water or low-sodium chicken stock

• 1 green bell pepper, cut into 1-inch squares
• 1 red bell pepper, cut into 1-inch squares
• 1 medium red onion, cut into 1-inch petals
• 1 tbsp ghee or oil, for the peppers
• 2 serrano chilies, split lengthwise
• 1/2 tsp garam masala
• 1 tbsp lemon juice
• 1/2 cup cilantro leaves and tender stems, chopped

Instructions

1. Make the kadai masala: set a dry skillet over medium heat. Add the coriander seeds, dried red chilies, cumin, peppercorns, fennel, cardamom pods, cloves and cinnamon. Toast, shaking constantly, for 3 to 4 minutes, until the coriander smells nutty and a wisp of smoke rises from the chilies. Do not let it darken past reddish-brown. Slide onto a plate to cool for 5 minutes, then crumble in the kasuri methi and grind in a spice grinder or mortar to a COARSE powder — you want visible flecks, not dust. You'll have about 6 tablespoons; set aside.
2. Pat the lamb cubes very dry and toss with 1 1/2 tsp kosher salt. Heat 2 tbsp ghee and the neutral oil in a large Dutch oven over medium-high until shimmering. Brown the lamb in two batches, 4 to 5 minutes per batch, turning once so at least two sides get a deep crust. Transfer to a bowl; leave the fat behind.
3. Lower the heat to medium, add the remaining 1 tbsp ghee and the chopped yellow onions with a pinch of salt. Cook 12 to 14 minutes, scraping up the browned bits, until the onions are soft and genuinely golden-brown at the edges.
4. Add the minced garlic and minced ginger and cook 90 seconds, until raw-smelling steam gives way to fragrance. Stir in the turmeric, Kashmiri chili powder and 3 tablespoons of the kadai masala; toast in the fat for 45 seconds.
5. Add the chopped tomatoes and 1/2 tsp salt. Cook 10 to 12 minutes over medium, mashing with the back of the spoon, until the tomatoes collapse into a thick paste and oil beads at the edges of the pan.
6. Pull the pot off the heat for 30 seconds, then stir in the yogurt a spoonful at a time so it doesn't split. Return to medium, cook 2 minutes, then add the lamb with any juices and 1 1/2 cups water or stock. Bring to a bare simmer.
7. Cover with the lid slightly ajar and simmer gently — small bubbles only, about 200-210°F — for 70 to 85 minutes, stirring every 20 minutes, until a cube of lamb crushes easily against the side of the pot. Add a splash of water if the gravy tightens before the meat is tender. Uncover for the last 10 minutes to reduce to a clinging, glossy sauce.
8. While the lamb finishes, heat 1 tbsp ghee in a large skillet over high heat. Add the bell peppers and red onion petals in a single layer and cook, tossing only every minute or so, for 4 to 5 minutes — they should blister and char in spots but stay crisp at the center. Add the split serranos in the last minute.
9. Scrape the peppers and onions into the lamb along with 2 more tablespoons of the kadai masala, the garam masala and the ginger matchsticks. Stir gently and simmer uncovered 4 to 5 minutes so the masala blooms without cooking the peppers limp.
10. Off the heat, stir in the lemon juice and most of the cilantro. Taste and adjust salt — braises usually want another 1/2 tsp at the end. Rest 5 minutes, scatter the remaining cilantro over the top, and serve with naan, roti or basmati rice.
11. Store leftover kadai masala in a sealed jar away from light; it stays vivid for about 3 weeks.

Chef's tips

Nutrition (per serving, estimated)

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