4 pounds boneless lamb shoulder or beef chuck, cut into 2-inch pieces
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
2 small cinnamon sticks
8 cardamom pods
1 medium tomato, chopped
Freshly ground black pepper
1 tablespoon cornstarch mixed with 2 tablespoons water
Mango chutney, chopped cilantro and steamed basmati rice, for serving
In a medium bowl, stir the paprika and cayenne with 2 tablespoons water to make a paste. Whisk in the yogurt.
Heat the oil in a large skillet. Season the meat with salt. Add half of the meat to the skillet and cook over high heat until browned all over, about 8 minutes. Transfer the meat to a slow cooker. Lower the heat and repeat with the remaining meat. Add the ginger, coriander, turmeric, cloves, cinnamon sticks and cardamom pods to the meat in the slow cooker and toss until evenly coated.
Add the tomato and 1 cup of water to the skillet and scrape up any browned bits from the bottom of the pan. Pour the liquid into the slow cooker. Stir in the yogurt mixture and season with salt and pepper. Cook the stew on high until the meat is tender, about 4 hours.
Spoon off the fat from the surface of the sauce. Stir the cornstarch mixture, stir it into the sauce and cook just until the sauce is thickened, about 10 minutes. Serve the stew with mango chutney, cilantro and rice.
The lamb stew can be refrigerated for up to 5 days or frozen for up to 3 months.