LibreRecipes

Lamb with White Poppy Seeds

Rating

Calories

910.0

Protein

42.0

Sodium

1318.0

Fat

73.0

Posto, cardamom pods, and whole dried red chiles are available at Penzeys (800-741-7787; penzeys.com) and Kalustyan's (800-352-3451; kalustyans.com).

1 1/2 to 2 cups hot water

1/2 cup posto (white poppy seeds; 2 oz)

3/4 stick (6 tablespoons) unsalted butter

6 whole green or white cardamom pods

1 (3-inch) cinnamon stick, broken into several pieces

4 Turkish bay leaves or 2 California

2 large onions, halved lengthwise, then thinly sliced lengthwise

1 (2-inch) piece fresh ginger, peeled and minced (2 1/2 tablespoons)

8 garlic cloves, minced (2 tablespoons)

2 lb boneless lamb shoulder, trimmed and cut into 1-inch cubes

2 teaspoons salt

1 to 2 tablespoons sugar

6 (3-inch) whole dried red chiles

Accompaniment: steamed white rice

Pour 1/2 cup hot water over posto in a small bowl and let stand.
Melt butter in a 4- to 6-quart heavy pot over moderate heat, then cook cardamom, cinnamon, and bay leaves, stirring, until cardamom starts to pop, about 1 minute. Stir in onions, ginger, and garlic and cook, stirring occasionally, until onions are pale golden, about 15 minutes.
Add lamb, salt, and 1 tablespoon sugar and cook, stirring occasionally, until meat is lightly browned, about 4 minutes. Add chiles, posto (with soaking liquid), and enough hot water (1 to 2 cups) to just cover lamb and simmer, covered, over low heat until lamb is very tender, 1 to 1 1/2 hours.
Season with salt to taste and enough sugar for stew to taste slightly sweet (up to 1 tablespoon). Boil until most of excess liquid is reduced and lamb is coated with thickened sauce, 15 to 25 minutes. Do not eat bay leaves.