Indian Lamb and Vegetable Curry

This recipe is courtesy of Chef Curtis Stone. When I saw him making this on "Take Home Chef" I knew I would have to try it. It takes time to make but so worth the effort, it's one of the best curries I have ever tasted.

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• 1  tablespoon cumin seed
• 10  cardamom seeds
• 1  teaspoon fennel seed
• 1  teaspoon turmeric powder
• 1  teaspoon curry powder
• 1  teaspoon cayenne pepper
• 4  tablespoons  vegetable oil
• 1  onion, thinly sliced
• 3  garlic cloves, finely chopped
• 1  tablespoon  finely chopped peeled fresh ginger
• 2  lbs leg of lamb, cut into 1 1/2-inch/4-cm cubes
•  salt & freshly ground black pepper
• 2  tomatoes, finely diced (plus 1 tomato cut into quarters to add at the end of cooking)
• 4  cups water
• 1  large russet potato, peeled and cut into 1-inch cubes
• 2  carrots, peeled and cut into 1-inch chunks
• 1  celery, cut crosswise into thick slices
• 2⁄3 cup fresh peas
• 1⁄2 cup unsweetened coconut milk
• 2  cups fresh spinach leaves
•  steamed basmati rice, with saffron

Directions

1. Stir all the seeds in a heavy medium skillet over medium heat until fragrant and toasted, about 8 minutes. Let cool.
2. Crush the seeds with a mortar and pestle until they form a powder. Alternately, you can use a coffee grinder to grind the spices. Stir in the cayenne pepper, curry powder and turmeric. Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. .
3. Add the onion slices and saute until they become pale golden brown, about 8 minutes. Add the garlic and ginger and saute for 2 to 3 minutes, or until tender. Add the spice mixture and saute for a further 2 minutes. Transfer the onion mixture to a bowl. Heat the remaining 2 tablespoons of oil in the same sauce pan over high heat.
4. Sprinkle the lamb with salt and pepper. Add the lamb and cook until brown on all sides, about 10 minutes. Return the onion mixture to the pot. Stir in the tomatoes. Stir in the water.
5. Bring the liquid to a simmer and continue to simmer over medium-low heat for 1 hour, stirring occasionally. Add the potatoes, carrots and celery. If necessary, add more water to cover the meat and vegetables. Cook until the vegetables are almost tender, stirring occasionally, about 30 minutes. Add the peas and quartered tomatoes. Season with salt and cook for 5 minutes. Stir in the coconut milk.
6. Simmer for 5 minutes, or until the vegetables and meat are tender and the sauce coats thickens slightly. Add the spinach. Stir for 1 to 2 minutes or until the spinach wilts. Serve with steamed basmati rice infused with saffron.