Lamb with White Poppy Seeds |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Posto, cardamom pods, and whole dried red chiles are available at Penzeys (800-741-7787; ) and Kalustyan's (800-352-3451; ). Ingredients:
1 1/2 to 2 cups hot water |
1/2 cup posto (white poppy seeds; 2 oz) |
3/4 stick (6 tablespoons) unsalted butter |
6 whole green or white cardamom pods |
1 (3-inch) cinnamon stick, broken into several pieces |
4 turkish bay leaves or 2 california |
2 large onions, halved lengthwise, then thinly sliced lengthwise |
1 (2-inch) piece fresh ginger, peeled and minced (2 1/2 tablespoons) |
8 garlic cloves, minced (2 tablespoons) |
2 lb boneless lamb shoulder, trimmed and cut into 1-inch cubes |
2 teaspoons salt |
1 to 2 tablespoons sugar |
6 (3-inch) whole dried red chiles |
accompaniment: steamed white rice |
Directions:
1. Pour 1/2 cup hot water over posto in a small bowl and let stand.
2. Melt butter in a 4- to 6-quart heavy pot over moderate heat, then cook cardamom, cinnamon, and bay leaves, stirring, until cardamom starts to pop, about 1 minute. Stir in onions, ginger, and garlic and cook, stirring occasionally, until onions are pale golden, about 15 minutes.
3. Add lamb, salt, and 1 tablespoon sugar and cook, stirring occasionally, until meat is lightly browned, about 4 minutes. Add chiles, posto (with soaking liquid), and enough hot water (1 to 2 cups) to just cover lamb and simmer, covered, over low heat until lamb is very tender, 1 to 1 1/2 hours.
4. Season with salt to taste and enough sugar for stew to taste slightly sweet (up to 1 tablespoon). Boil until most of excess liquid is reduced and lamb is coated with thickened sauce, 15 to 25 minutes. Do not eat bay leaves.
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