Lamb Vindaloo with Toasted Whole Spices

Toast the cumin seeds, coriander seeds, cloves, cardamom and cinnamon stick in a dry skillet over medium heat until fragrant, about 90 seconds.

Grind toasted spices with the dried Kashmiri chilies, garlic, ginger, vinegar, and 1 tsp salt into a smooth paste in a blender.

Toss the lamb cubes with the paste and marinate at least 1 hour, ideally overnight in the fridge.

Heat mustard oil in a Dutch oven over medium-high until it shimmers and just begins to smoke, then reduce heat to medium.

Add the sliced onions and caramelize slowly for 12 minutes until deep golden brown at the edges.

Push onions aside, add the marinated lamb with all its paste, and sear until the meat colours, about 6 minutes.

Stir in the tomato paste and cook until it darkens, about 2 minutes.

Pour in 1.5 cups water and the palm sugar; scrape the browned bits from the bottom to deglaze.

Cover and braise on low heat for 75 minutes, stirring occasionally, until the lamb is fork-tender.

Uncover and reduce for 10 minutes until the sauce clings to the meat.

Taste and balance with an extra splash of vinegar if needed; rest 10 minutes before serving.