- 2 1/2 pounds boneless lamb, 1 1/2-inch cubes
- 3 tablespoons fat for high temperature cooking (bacon fat, lard, etc.), divided
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cardamom
- 2 teaspoons kosher salt
- 1 onion, cut into 1-inch cubes
- 2 cups carrots, approximately 6, roughly diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- zest of one lemon
- 1/4 cup freshly chopped cilantro leaves and more for garnish
- In a mixing bowl add 2 tablespoons of fat, turmeric, cumin, cayenne, cardamon and salt. Mix well until the mixture has turned into a paste.
- Add the lamb to the bowl and toss to coat well.
- Heat 1 tablespoon of fat in a large, heavy bottomed pan over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
- Add onions and carrots to the pan and cook for 5 minutes stirring to remove the browned bits of lamb from the bottom of the pan.
- Stir in the fresh garlic and ginger and continue cooking for another 5 minutes.
- Return the lamb to the pot and stir in the lemon zest and chicken stock.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender.
- Add the quartered dried plums for the last 30 minutes of cooking.
- Stir in the chopped fresh cilantro.
- Adjust with salt and pepper to taste. Garnish with remaining cilantro.