Ingredients

Makes 4 Servings

　　

For seasoning paste

2 fresh jalapeño chilies

　　15 fresh hot red cherry peppers or eight 4-inch-long fresh red chilies

　　a 1-inch piece fresh gingerroot, peeled

　　3/4 pound small shallots (about 20), halved

　　12 garlic cloves

　　1 1/2 teaspoons cumin seeds

　　1 1/2 teaspoons black mustard seeds

　　1/4 cup corn or safflower oil

　　2 pounds trimmed boneless lamb shoulder, cut into 1 1/2-inch cubes

　　1 1/2 cups water

　　3 tablespoons distilled vinegar, or to taste

　　1 teaspoon salt

　　1 tablespoon sugar

　　Garnish: 2 tablespoons chopped fresh coriander sprigs

　　

Accompaniments

steamed rice

　　Mango Chutney

　　vegetable such asCurried Squash

　　

Make seasoning paste:

Step 1

Wearing rubber gloves, seed and devein jalapeños and about half of cherry peppers or red chilies for a moderately hot dish. Cut gingerroot into 4 pieces. To a food processor with motor running add jalapeños, cherry peppers or red chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.

　　

Step 2

Heat a 5-quart heavy kettle over moderately low heat until hot. Add oil and heat until hot but not smoking. Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes. Add lamb and cook over moderate heat, stirring, 10 minutes. Add water and simmer, partially covered, stirring occasionally, 45 minutes, or until lamb is tender.

　　

Step 3

Add vinegar, salt, and sugar and cook stew, uncovered, stirring, until sauce is thickened slightly, about 5 minutes.

　　

Step 4

Garnish stew with coriander and serve with rice, chutney, and squash.