- 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.