Ingredients

• Vadouvan Spice
• 2 tablespoons cumin seed
  
• 1 tablespoon fenugreek seed
  
• 2 teaspoons white peppercorns
  
• 8 pods green cardamom - seeds removed (chuck the pod part)
  
• ¹/₂ teaspoon nutmeg
  

• Vadouvan Lamb Chili
• 3 pounds lamb shoulder - trimmed and cut into 1" cubes
  
• 4 tablespoons vegetable or canola oil
  
• 1 teaspoon salt
  
• 1 large yellow onion - peeled, quartered and thinly sliced
  
• 3 large cloves garlic - minced or pressed
  
• 1 - 14.5 ounces can diced tomatoes
  
• 2 cups low salt chicken broth
  
• 2 tablespoons spice blend
  
• 2 dried ancho chilie - seeds an stems removed
  
• 1-2 dried chipotle chilis (depending on your heat love) seeds and stems removed