Lamb Kadahi Recipe

Season and toss

Pat lamb pieces dry with paper towels. In a bowl, combine the lamb with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp cornstarch. Toss until evenly coated; cornstarch helps develop a slight crust and thicken the sauce later.

Heat 2 tbsp neutral oil in a wide heavy-bottomed kadahi, wok, or large skillet over medium-high heat until shimmering. In batches if necessary, sear the lamb pieces without crowding for 3–4 minutes per side until nicely browned. Transfer seared pieces to a plate and set aside. Add remaining 1 tbsp oil between batches if needed.

While lamb rests, make the spice paste: in a blender or food processor combine 1 large chopped onion, 6 garlic cloves, 2 tbsp chopped fresh ginger, 3 tbsp tomato paste, 300 g chopped tomatoes and 60 ml water. Blend to a coarse-smooth paste (a little texture is fine). Scrape down the sides as needed.

Heat the empty kadahi on medium heat and add the whole spices: 4 cardamom pods (crushed lightly), 1 cinnamon stick and 1 bay leaf. Toast for 20–30 seconds until fragrant, being careful not to burn.

Add the blended spice paste to the kadahi. Cook, stirring frequently, over medium heat for 6–8 minutes until the raw smell dissipates and the paste darkens and oil begins to separate at the edges.

Stir in the dry ground spices: 2 tsp ground coriander, 1 tsp ground cumin, 2 tsp Kashmiri red chili powder (or substitute), 1 tsp turmeric and 1 tsp garam masala. Cook 1–2 minutes to bloom the spices, stirring constantly so they don’t stick.

Return the seared lamb and any accumulated juices to the kadahi. Add 250 ml water or lamb broth, reduce heat to medium-low, bring to a gentle simmer, cover partially, and simmer for 35–45 minutes, stirring occasionally, until lamb is fork-tender and the sauce has thickened. Adjust simmer time depending on the cut and size of pieces.

When the lamb is nearly tender (about 10 minutes before done), stir in 1 thinly sliced medium onion, 1 medium bell pepper cut into strips and 2 whole dried red chilies (optional). Cook uncovered for the remaining time so the vegetables soften but retain some bite.

If the sauce becomes too thin, increase heat to medium-high and cook uncovered, stirring gently until it reduces to the desired consistency. If too thick, add up to 60–120 ml extra water/broth to loosen.

Once lamb is tender and sauce is glossy, remove and discard the cinnamon stick, bay leaf and whole cardamom shells if desired. Stir in 1 tbsp fresh lemon juice and 0.5 cup chopped fresh cilantro. Taste and adjust salt and lemon as needed.

Serve hot from the kadahi. Suggested accompaniments: steamed basmati rice or gluten-free flatbreads. This recipe is gluten-free and dairy-free as written.