Try making Vivek Kunwar of Chicago's famed lamb curry

Vivek Kunwar’s Famed Lamb Curry from Himalayan Restaurant in Chicago

Tender lamb pieces cooked in traditional Indian spices and flavored onion sauce.

Ingredients:

• 4 tablespoons - Olive oil
• 1 large onion - finely chopped
• 1 tablespoon - ginger - finely grated
• 3 cloves - garlic - finely minced
• 2 large tomatoes - chopped
• 5 green cardamom pods - smashed
• 4 cloves
• 1 cinnamon stick
• 1 teaspoon salt
• 2 lbs lamb shoulder - cut into small bite pieces.
• 1.5 cup chicken broth
• 1 tablespoon - cilantro
• 1 tablespoon - green onion

Spice mix:

• 1/4 teaspoon - nutmeg
• 1/2 teaspoon - fennel seed
• 1 teaspoon - Garma masala (Indian spice)
• 2 tablespoon - paprika
• 2 teaspoon - turmeric powder
• 4 teaspoon - ground cumin
• 4 teaspoon - ground coriander
• 1 teaspoon - chili powder (or to taste)

Instructions:

1. Warm the olive oil in a thick-based stockpot in medium heat
2. Add cloves, cardamom, cinnamon and cook for a minute
3. Add onion and cook it until golden and glazed
4. Add garlic and ginger and cook for 2 minutes
5. Add the spice mix and cook for another 30 seconds
6. Add lamb and cook for 20 minutes, stir every 5 minutes to mix spices
7. Mix in the tomato and salt. Add the chicken broth
8. Bring it to simmer, place a lid, and adjust the heat to medium-low
9. Cook for an hour until lamb is tender. Stir occasionally
10. Remove lid and continue cooking for another 10 minutes
11. Garnish with fresh-cut green onion and cilantro

You can also find this meal any time at Himalayan Restaurant in Niles and Chicago, IL.