• prep: 10 min
• cook: 3 hr 30 min
• total: 3 hr 40 min

servings:

Preparing for a long trip can be a lot of work, but I try and make the most of it. You might say I’m a bit of a pack-rat, especially in the kitchen, and a trip is a great excuse to finish off those lingering bags of legumes in the back of the cupboard. I

• 2 poundslamb shoulder (cut into 1.5" cubes)
• 1 tablespoonground cumin
• 1 tablespoonkosher salt (halve if using regular salt)
• 1 teaspoonblack pepper
• 1 tablespoonvegetable oil
• 1 teaspoonwhole cumin
• 1/2 teaspoonblack mustard seeds
• 1/2 teaspoonfenugreek seeds
• 1/4 teaspoonfennel seeds
• 1 tablespoongarlic (grated)
• 1 tablespoonginger (grated)
• 3 onions (sliced thin)
• 6 - 10 jalapeno peppers (seeded and cut lengthwise into quarters)
• 1/2 teaspoontamarind concentrate
• cilantro (for garnish)

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