Cyrus Todiwala's Dhaniawala Gosht

Cyrus Todiwala is a UK-based chef-owner of couple top restaurants & making raves in the active Indian cuisine scene in UK. i recently tried this lamb recipe of his at a friend's behest & really loved it (so much so that i can't wait to make it again)

Ingredients:
2 tbsp coriander seeds
1 tbsp cumin seeds
4-5 dried chillies, torn into pieces
2 x 3/4-in pieces cinnamon sticks
4-5 tbsp oil
1 lb lamb cubes (i bought pre-cut from the butcher's section)
3 onions chopped
1 heaping tbsp finely chopped ginger
2 tbsp garlic, finely chopped
4 tomatoes, chopped (i substituted with 6 tbsp tomato sauce since i didn't have fresh tomatoes handy)
3-4 tbsp chopped fresh cilantro
salt to taste

Roast the dried chillies and cinnamon in a flat pan until they're aromatic & lightly colored. Cool & grind to the consistency of crushed peppercorns. put aside. roast the coriander & cumin seeds. cool & crush lightly. put separately from chillies/cinnamon.

Heat oil in a saucepan until almost at smoking point & add the lamb. cook over high heat until browned on all sides, then add the ground red chilles & cinnamon. saute for a min or two. reduce the heat to medium & add the onions & stir constantly. Cook until translucent (not browned). add ginger, garlic & the ground cumin/coriander powder & saute for another couple min. pour in enough water to cover the lamb & season with salt. reduce the heat to simmer, cover & cook for 15-20 min. at this stage if there's too much water, remove the lid & cook until its thickened. stir in the tomatoes (or sauce as i'd used) & cook on medium heat until lamb is tender & the gravy is nice & thick (it took about 45 min for this to happen & i actually reduced heat to slow & covered the pan after about 20 min). mix in cilantro & check the seasoning. serve with rice, or bread.

Note: this tastes as good, if not better the next day :) thanks Cyrus for this delicious lamb that's so quick & easy to make!!