Lamb Stew with Green Chiles, Cilantro, and Peas

Ingredients

• Pinch of turmeric (optional)
• 4 small leeks, white and pale green parts only, coarsely chopped (3 to 4 cups)
• 2 cups freshly shelled peas (about 2 lbs. in the pod; see Notes)
• 2 ½ cups coarsely chopped cilantro leaves and tender stems (about 2 bunches), divided
• 2 large garlic cloves, minced and mashed to a paste with 1/2 tsp. kosher salt
• 1 teaspoon finely shredded ginger (from about a 1-in. piece)
• 4 lamb shanks, sawed in halves or thirds by a butcher
• + 4 more ingredients
• • 3 tablespoons vegetable oil
  • About 1 tsp. kosher salt
  • 2 or 3 fresh green arbol, Thai, or serrano chiles, stems on and slit lengthwise
  • 1 teaspoon cumin seeds

1. Trim the meat of as much fat and sinew as possible. Mix ginger and garlic paste together; rub onto meat and let it sit at room temperature at least 30 minutes. 2. Put leeks in a large bowl of water, swish them around, and let the dirt settle. After a couple of minutes, lift leeks from water an...

View full recipe at My Recipes