1 ½ pounds Ontario lamb shoulder, trimmed of fat
3 tablespoons olive oil (in total for the recipe)
1 teaspoon kosher or sea salt

1 tablespoon of yellow curry powder
1 tablespoon coriander seeds or powder
1 teaspoon cumin seeds or powder
1 teaspoon ground cinnamon
6 cardamom seeds

2 cups of chopped onions
1 bird’s eye chili, finely chopped or 1 teaspoon cayenne powder
1 tablespoon fresh ginger, finely minced

1 ½ cups of beef broth
1 tablespoon tamarind paste*
2 tablespoons dried coconut cream power or ½ cup canned coconut milk**
½ cup fresh grated coconut (optional)
Handful of fresh coriander leaves for garnish

Cut the lamb shoulder into ½ in cubes and remove the fat. Set aside in a bowl.

In a wide heavy pot (that has a lid), heat the pan over medium heat, and toast curry powder to the cardamom seeds for a couple of minutes will you can smell the amazing aroma. Remove from heat and grind to a powder in a coffee grinder or a mortar and pestle. Set aside.

In the same heavy pot add some oil and fry the onions, chili or powder, and ginger for 5 minutes over medium heat till a light golden colour. Remove from the pan and set aside. Add some more oil and increase the heat a bit and quickly brown the seasoned lamb (seasoned with the salt). Then add the spice mixture and stir well. Pour in the beef broth and add the tamarind paste and fresh coconut and stir so everything is incorporated. Bring to boil and then lower the heat to simmering, and cover. Cook for about an hour to an hour and a half until tender. Garnish with coriander and serve with your favorite rice and fruit chutney.

* Tamarind Paste is a jar can be purchased in Asian stores.
** Coconut Cream powder usually comes in small packages in the spice section of Asian stores and creates a less fat alternative to milk in a can.