Active Time

　　30 minutes

　　Total Time

　　2 1/2 hours

　　Posto, cardamom pods, and whole dried red chiles are available at Penzeys (800-741-7787; penzeys.com) and Kalustyan's (800-352-3451; kalustyans.com).

　　

Ingredients

Makes 4 main-course servings

　　1 1/2 to 2 cups hot water

　　1/2 cup posto (white poppy seeds; 2 oz)

　　3/4 stick (6 tablespoons) unsalted butter

　　6 whole green or white cardamom pods

　　1 (3-inch) cinnamon stick, broken into several pieces

　　4 Turkish bay leaves or 2 California

　　2 large onions, halved lengthwise, then thinly sliced lengthwise

　　1 (2-inch) piece fresh ginger, peeled and minced (2 1/2 tablespoons)

　　8 garlic cloves, minced (2 tablespoons)

　　2 lb boneless lamb shoulder, trimmed and cut into 1-inch cubes

　　2 teaspoons salt

　　1 to 2 tablespoons sugar

　　6 (3-inch) whole dried red chiles

　　Accompaniment: steamed white rice

　　

Step 1

Pour 1/2 cup hot water over posto in a small bowl and let stand.

　　

Step 2

Melt butter in a 4- to 6-quart heavy pot over moderate heat, then cook cardamom, cinnamon, and bay leaves, stirring, until cardamom starts to pop, about 1 minute. Stir in onions, ginger, and garlic and cook, stirring occasionally, until onions are pale golden, about 15 minutes.

　　

Step 3

Add lamb, salt, and 1 tablespoon sugar and cook, stirring occasionally, until meat is lightly browned, about 4 minutes. Add chiles, posto (with soaking liquid), and enough hot water (1 to 2 cups) to just cover lamb and simmer, covered, over low heat until lamb is very tender, 1 to 1 1/2 hours.

　　

Step 4

Season with salt to taste and enough sugar for stew to taste slightly sweet (up to 1 tablespoon). Boil until most of excess liquid is reduced and lamb is coated with thickened sauce, 15 to 25 minutes. Do not eat bay leaves.