Try making Vivek Kunwar of Chicago's famed lamb curry

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

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.