New August 2017
3 dried Kashmiri chiles or pasilla chiles, stemmed (original 6)
2 small red Thai chiles or 1 red jalapeño, stemmed
2 lb. lamb shoulder, trimmed and cut into 2″ pieces
1 tbsp. black peppercorns
4 green cardamom pods
1 stick cinnamon
1⁄4 cup canola oil
1 tsp. kala jeera (black cumin seeds)
10 cloves garlic, mashed into a paste
2 Indian or regular bay leaves
1⁄4 cup tamarind paste
3 tbsp. dried mint
1 tbsp. red chile powder, such as cayenne (use chili instead of cayenne— cayenne is way too spicy)
Kosher salt, to taste
Heat a 6-qt. saucepan over medium-high. Cook dried chiles until lightly toasted, 1–2 minutes. Transfer to a food processor; add fresh chiles and 1/2 cup water (or less water, 1 cup will splash out and make a mess). Purée until smooth and return to pan. Add lamb, peppercorns, cardamom, cinnamon, and 3 cups water; boil. Reduce heat to medium-low; cook, covered, until lamb is very tender, about 1 hour. Transfer lamb mixture to a bowl.
Wipe pan clean; heat oil over medium-high. Cook cumin seeds, garlic, and bay leaves until seeds pop, 1–2 minutes. Add reserved lamb mixture, the tamarind paste, 1 tbsp. mint, the chile powder, and salt; boil. Reduce heat to medium; cook until thickened, about 1 hour (or much more to thicken sauce). Garnish with remaining mint.
Alternative: Use Pasilla chili's (dark dark red almost black) and leave out mint.
from: http://www.saveur.com/article/recipes/mirchi-qorma-kashmiri-lamb-in-chile-sauce
