Pistachio and Yogurt Lamb Curry

"I find cumin, fennel, cardamom, cinnamon, and black pepper to be 'warming spices' that make me feel cozy from the inside out. Lamb is such a rich meat that it's perfect to eat when there is a nip in the air. The fresh spinach also takes me back to summer when I pull fresh greens from my garden. After a winter afternoon spent cross-country skiing, ice skating, snowshoeing, or out on a winter hike, this dish hits all the right notes - warm, rich, and fresh."  -Elizabeth

Serves 4 

Ingredients:

·        2 star anise

·        2 tablespoons coriander seeds

·        10 cloves, or 1/2 teaspoon ground cloves

·        1 tablespoon cumin seeds

·        1 tablespoon fennel seeds

·        1/2 teaspoon cardamom seeds

·        1 teaspoon ground cinnamon

·        1/4 teaspoon ground black pepper

·        1/2 teaspoon ground turmeric

·        1/2 teaspoon chili powder

·        3 tablespoons avocado, canola, sunflower, or peanut oil

·        2 large onions, diced

·        6 garlic cloves, crushed

·        2-inch piece of ginger, roughly chopped

·        1 3/4 pounds lamb shoulder, chopped into 1 1/4" pieces

·        14 ounces of canned or fresh crushed tomatoes

·        1 tablespoon tomato paste

·        1 cup hot chicken or vegetable stock

·        1-pound fresh baby spinach

·        4 ounces unsalted pistachios (plus extra to serve)

·        4 tablespoons homemade or Greek yogurt (plus extra to serve)

·        Juice of 1/2 lemon 

Instructions:

1.       In a food processor or spice grinder, grind the pistachios into a fine powder and set aside.

2.       Prepare the spice mix by grinding star anise, coriander, cloves, cumin, fennel, and cardamom in a food processor or spice grinder. Set the spice mix aside and add ground cinnamon, black pepper, turmeric, and chili powder.

3.       In a Dutch Oven or heavy-bottomed, lidded casserole dish, heat oil over medium heat. Add diced onions and fry for 10-12 minutes until soft and golden.

4.       Add ginger and garlic, cooking for 4-5 minutes, stirring frequently.

5.       Add the spice mix, followed by the diced lamb. Brown the lamb pieces on all sides.

6.       Add tomatoes and tomato paste. Slowly stir in the sock and ground pistachios. Bring the mixture to a boil, then cover it with a lid and reduce heat to low. Simmer for around 1 hour or until the meat is tender.

7.       Once the meat is tender, stir in yogurt and add spinach in batches, cooking until just wilted. Leave the lid off to reduce the sauce to your desired consistency, then remove from heat.

8.       Serve over caramelized onions, basmati rice, or riced cauliflower. Add a dollop of yogurt, scatter with chopped pistachios, and top with lemon juice.

9.       Enjoy with a piece of warm naan.