Lamb stew with cinnamon and raisins

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Ingredients

2 pounds boneless leg of lamb, trimmed of excess fat, cut into 1-inch cubes

Coarse salt and freshly ground pepper

2 tablespoons canola oil

1 small onion, finely chopped

2 cloves garlic, minced

3 tablespoons curry (recipe below)

2 cups good quality chicken stock

1 cup chopped tomatoes

1 cinnamon stick

1/2 cup golden raisins

1/2 cup plain yogurt

1/4 cup chopped fresh cilantro

Curry

2 tablespoons garam masala

1 teaspoons red pepper flakes

1 teaspoon whole black peppercorns

1 tablespoons cumin seeds

1 teaspoon coriander seeds

2 teaspoons ground turmeric

Preparation

For curry, toast spices in dry skillet over low heat; mix with wooden spoon until fragrant. transfer to spice mill or clean coffee grinder and grind to fine powder; set aside.

For lamb, preheat oven to 300°F. Season lamb with salt and pepper in medium bowl. In large ovenproof dutch oven, heat half oil over high heat; cook lamb in batches, until browned all over, adding more oil if needed. transfer to large plate.

Reduce heat to medium low. Add onions and garlic; cook for 4 minutes or until onions are soft. Stir in curry and cook for 2 minutes. Add chicken stock, tomatoes and cinnamon stick; scrape up brown bits on bottom of pan. Return lamb and any accumulated juices to pan and bring to boil; cover and transfer to oven. Cook for 1 1/2 to 2 hours. Remove from oven; add raisins. return to oven and cook until raisins are tender, 20 to 30 minutes. Discard cinnamon stick. Mix in yogurt and chopped cilantro. Adjust seasoning if necessary.