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Gosht Dopiaza (Lamb and Onion Curry)

From: www.saveur.com
SERVES 6–8

1 tbsp. paprika
1 tbsp. garam masala
4 tsp. ground turmeric
2 tsp. dried mint
2 tsp. kosher salt
12 cloves garlic, finely chopped
1 4″ piece ginger, peeled and finely chopped
1 jalapeño, stemmed, seeded, and finely chopped
2 lb. lamb shoulder, cut into 1 ½″ cubes
¼ cup Greek yogurt
12 tbsp. unsalted butter
1 tbsp. coriander seeds
2 tsp. cumin seeds
1 tsp. fennel seeds
6 green cardamom pods, crushed
1 stick cinnamon
2 large yellow onions, thinly sliced lengthwise
1 16-oz. can whole peeled tomatoes with juice, crushed by hand
12 cipolline or large pearl onions, peeled
Fried onions, to garnish
Cooked white rice, for serving

1. Make the spice paste: Combine paprika, garam masala, 2 tsp. turmeric, mint, salt, garlic, ginger, jalapeño, and ¼ cup water in a small food processor and puree until smooth. Transfer half the spice paste to a bowl and add lamb and yogurt; toss until evenly coated. Cover bowl with plastic wrap and marinate in the refrigerator for 4 hours.

2. Heat 8 tbsp. butter in an 8-qt. Dutch oven over medium-high heat. Add coriander, cumin, fennel, cardamom, and cinnamon; cook, stirring, until cinnamon stick unfurls and spices are fragrant and lightly toasted, about 5 minutes. Add yellow onions, and cook, stirring often, until deeply caramelized, about 25 minutes (add up to 4 tbsp. water, if necessary, to keep onions from sticking to bottom of pot). Add remaining spice paste, and continue cooking until no longer raw, about 2 minutes. Add lamb along with any marinade, and cook, stirring, until marinade is no longer raw, about 2 minutes. Add tomatoes and 3 cups water, and bring to a boil. Reduce heat to medium-low, and cook, stirring occasionally, until lamb is tender, about 1 hour.

3. Meanwhile, bring a 2-qt. saucepan of water to a boil over high heat. Add cipollines, and cook until just tender, about 5 minutes; drain. Heat remaining turmeric and butter in a 10″ skillet over medium-high heat; add cipollines, and cook, stirring, until caramelized all over, about 10 minutes.

4. Remove curry from heat and stir in cipollines. Sprinkle with fried onions; serve with rice.