Lamb in Coriander, Black Cardamom, and Buttermilk Curry

Adapted from Vij's Elegant and Inspired Indian Cuisine
Yield: 6 servings

2 lbs lamb leg, cut into 2-inch cubes
3 cups buttermilk
1/4 cup vegetable oil
1 1/2 tbsp coriander seed
1 tbsp cumin seeds
2 tbsp garlic, chopped
1/2 tsp chili powder
10 cloves
seeds from 8 black cardamom pods
2 tsp salt
2/3 cup water
1 medium potato, cubed
  1. Pour buttermilk into a large mixing bowl. Add lamb and mix well. Cover with plastic wrap, and refrigerate for at least 6 hours.
  2. In a mortar, lightly pound coriander seeds to crack the seeds in half.
  3. In a pot, heat oil over medium heat.
  4. Add cumin seeds. Allow seeds to sizzle for about 15 seconds.
  5. Add garlic and saute for about 30 seconds.
  6. Add coriander, chili powder, cloves, black cardamom, and salt. Stir well and cook for 3 minutes.
  7. Add marinated meat with all the buttermilk. Add water. Stir continuously and bring to a boil.
  8. Reduce heat to medium low, cover and cook, stirring regularly, for about an hour.
  9. Add potatoes. Cover and cook for another hour, or until meat is tender. Make sure meat is covered in liquid, so add more water if necessary.
  10. Remove cloves before serving, or remember to expect them in your meal.
  11. Serve with plain basmati rice.