Lamb curry with green peas

Ingredients:

• 900 g diced lamb for stew
• 1/4 cup vegetable oil
• 4 green cardamom pods
• Cinnamon stick 2.5 cm long.
• 1 whole clove
• 2 onions, thinly sliced
• 1 tbsp. grated fresh ginger
• 4 cloves garlic, grated
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp Kashmiri chili pepper or hot paprika
• 0.5 tsp ground turmeric
• 3 small plum tomatoes, diced
• 450 g potatoes, peeled and cut into 4 cm pieces.
• 1 cup frozen green peas
• 0.5 cup plain whole milk yogurt
• Cooked basmati rice, for serving
• Chopped fresh mint, for serving

Preparation:

1. Season the lamb with salt and black pepper. Heat 2 tablespoons of vegetable oil in a large Dutch oven over high heat. Add the lamb, spreading it out in a single layer, and cook, turning once, for 3-4 minutes per side. Transfer to a plate. Reduce the heat to medium and add the remaining 2 tablespoons of vegetable oil to the pan along with the cardamom pods, cinnamon stick, and cloves. Cook, stirring, until all the spices are toasted, about 20 seconds.
2. Add the onion, season with salt, and cook, stirring occasionally, until softened and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder, and turmeric; cook, stirring and scraping up any browned bits, until the spices are toasted, about 30 seconds.
3. Add the tomatoes to the pan and cook, stirring, until broken down, 4-5 minutes. Add the lamb and any juices from the pan. Stir in 1 3/4 cups water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the lamb is almost cooked through and the sauce has thickened slightly, 1 hour 15 minutes.
4. Add the potatoes between the lamb pieces, submerging them in the liquid; sprinkle with 1/2 teaspoon of salt. Cover and simmer over low heat until the potatoes are tender, 18-20 minutes. Remove the lid and simmer over low heat, turning the potatoes occasionally, until the curry thickens, 8-10 minutes. Add the green peas and heat through.
5. Remove the curry from the heat and stir in the yogurt. Thin with water and salt if needed. Serve with rice, garnished with mint.
   
   Note
   
   Brown the meat thoroughly before making the curry. This significantly improves the flavor and texture of the dish.