ROYAL PERSIA LAMB RECIPE ENJOY DAN:

                     ROYAL PERSIA LAMB RECIPE by CHEF DAN:

Serves 4-6

FOR THE CHILI PASTE:

1 teaspoon chili seeds

3 tablespoons smoked paprika

1/4-teaspoon cayenne pepper

1/4-cup cider vinegar

2 garlic clove coarsely chopped

FOR LAMB:

2 tablespoon grape-seed oil

2 onions, finely chopped

2 teaspoons ginger-garlic paste (recipe to follow)

5 tablespoons tomato paste

1/4-teaspoon EACH cayenne pepper, turmeric, cinnamon, ground cloves, nutmeg, cumin, vanilla extract, and cardamom

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

1 teaspoon sea salt

3 cups of water

1/3cup fresh cilantro

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1.   In a dry iron skillet roast cumin seeds over medium-heat, stirring constantly for about 1 minute, set aside in a bowl, till cool.

2.   Grind seeds in a spice grinder.

3.   In a blender pulse all chili paste ingredients for about 30-40 seconds.

4.   Heat oil in an oven proof Dutch-oven over medium-heat when sizzling.

5.   Add onions and sauté for 5 minutes.

6.    Stir in ginger-garlic paste, and 2 tablespoons chili paste mixture, cook for 5 minutes.

7.   Add tomato paste, cayenne, turmeric, cinnamon, ground cloves, nutmeg, cumin, vanilla, and cardamom.

8.   Reduce heat to low and simmer for 20 minutes.

9.   Stir in lamb and salt and bring to a boil.

10.                Cover and bake in pre-heated oven for 1-1/2-hours.

11.                Garnish with cilantro and serve with Jasmine rice.

GINGER-GARLIC PASTE:

2 tablespoons garlic, chopped

2 teaspoons fresh ginger, chopped

3/4- teaspoons olive oil

Place In a bowl and whisk together.

ENJOY DAN:                                                                    BUON-APPETITE!!