Mirchi Qorma Kashmiri Lamb in Chile Sauce
Ingredients
- 6 dried Kashmiri chiles or pasilla chiles, stemmed
- 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
- Kosher salt, to taste
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