Spiced Lamb Delight

1. Pat the Lamb Dry

Pat the lamb dry with paper towels to remove excess moisture, ensuring a better browning of the meat.

2. Heat the Oil and Toast the Spices

Heat 8 tablespoons of vegetable oil in a heavy-bottomed pot over medium heat. Add the cinnamon stick, black peppercorns, cloves, cardamom pods, bay leaves, and dried hot pepper. Allow the spices to sizzle and release their aromas, with the hot pepper darkening slightly.

3. Brown the Lamb

Add the lamb cubes to the pot along with the salt. Stir the meat and let it brown for about 5 minutes, enhancing the flavor and locking in the juices.

4. Slow Cook the Lamb

Cover the pot and reduce the heat to low. Let the lamb and spices cook slowly for about 1 hour and 10 minutes until the meat becomes tender.

5. Reduce the Sauce

Uncover the pot and increase the heat to medium. Cook for an additional 3 to 5 minutes to reduce the sauce and intensify the flavors. The spice-infused fat should start to coat the meat.

6. Serve and Garnish

Use a slotted spoon to serve the lamb, leaving any excess fat behind. Garnish with a sprinkle of garam masala (if using), chopped cilantro, and freshly ground cardamom seeds.