Indian Lamb Curry With Whole Spices

1. FOR THE SPICE BLEND: Combine ingredients in small bowl.
2. FOR THE CURRY: Heat oil in large Dutch oven over medium-high heat until shimmering. Add spice blend and cook, stirring with wooden spoon until cinnamon stick unfurls and cloves pop, about 5 seconds. Add onions and cook until softened, 3 to 4 minutes.
3. Stir in lamb, tomatoes, garlic, ginger, cumin, coriander, turmeric, and 1⁄2 teaspoon salt and cook, stirring frequently, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes. Continue to cook, stirring constantly, until spices are very fragrant, about 30 seconds longer.
4. Add water and jalapeño Bring to simmer, then reduce heat, cover, and simmer until meat is tender, 30 to 40 minutes.
5. Add potatoes and cook until tender, about 15 minutes. Stir in cilantro, simmer 3 minutes, season with salt to taste, and serve.

LAMB CURRY WITH FIGS AND FENUGREEK
Omit whole spice blend and potatoes. Add 1⁄2 teaspoon fenugreek along with cumin, coriander, and turmeric in step 3 and 1⁄4 cup dried figs, chopped coarse, along with water in step 4.

INDIAN CHICKEN CURRY WITH YOGURT, CILANTRO, AND ZUCCHINI
In step 2, saute onions until golden brown, 5 to 7 minutes. Substitute 6 skinless chicken thighs for lamb and 1⁄2 cup plain whole-milk yogurt for tomatoes. In step 4, add 1 cup chopped cilantro before adding water and cook until chicken is cooked through, 20 to 30 minutes. Substitute 4 zucchini, cut into 1⁄2-inch cubes, for potatoes. Reduce cilantro stirred into curry in step 5 to 2 tablespoons.

INDIAN CHICKEN CURRY WITH SPINACH AND FENUGREEK
In this variation, the spinach becomes the sauce.
Omit whole spice blend. Add 1⁄2 teaspoon fenugreek along with cumin, coriander, and turmeric in step 3 and substitute 6 skinless chicken thighs for lamb. Add 1-1⁄2 pounds spinach, stemmed and chopped coarse, to pot before adding water in step 4. Once chicken is tender, 20 to 30 minutes, remove and keep warm and continue to cook sauce over high heat until thickened, about 10 minutes.

INDIAN SHRIMP CURRY WITH YOGURT AND PEAS
Omit whole spice blend, lamb, and potatoes and sauté onions in step 2 until golden brown, 5 to 7 minutes. Substitute 1⁄2 cup plain whole-milk cup for tomatoes. Add 1 cup chopped cilantro before adding water in step 4 and stir in 1-1⁄2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, and 1 cup frozen peas, thawed, with cilantro in step 5, reducing cilantro to 2 tablespoons.