Ingredients

4 dried red chile peppers (such as cayenne), 3 long, green fresh chile peppers (such as Indian Jwala), 1 teaspoon cumin seeds, 1 teaspoon Kashmiri garam masala, 1 (1 inch) piece fresh ginger root, peeled and grated, 5 cloves garlic, crushed, ¼ cup dried unsweetened coconut, 3 tomatoes, chopped, 6 tablespoons vegetable oil, 2 large onions, thinly sliced, 2 pounds lamb meat, cut into 1 1/2-inch cubes, salt to taste, ½ teaspoon ground turmeric, 1 cup plain yogurt, ½ teaspoon saffron threads, 20 whole blanched almonds, ¼ cup chopped fresh cilantro,

Method

–        Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.

–        Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.

–        Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.

–        Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.

–        Mix in yogurt, saffron, and blanched almonds until well combined.

–        Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.

–        Garnish the curry with chopped cilantro before serving.