21-Spice Madras Lamb Curry over Aged Basmati 

Locally-pastured lamb is browned in hot ghee, then long-simmered with fresh tomatoes, garlic , green chilies, onions and ginger. Seasoned with a long list of spices including cumin, coriander, cinnamon, brown mustard, cardamom, turmeric, cloves, Tellicherry black pepper, ajowan, amchur and nigella. Served over aged basmati with slivers of fresh curry leaf.