Spicy Lamb Curry with Saffron Rice and Papadums

For the lamb curry: Rinse the meat, pat dry and chop. Peel and chop the onions and garlic. Rinse and peel the chile pepper. Heat the oil in a Dutch oven and sauté the meat until browned on all sides. Add the ginger, onions, garlic and chile pepper and sauté 2-3 minutes. Stir in the curry paste, turmeric and coriander and pour in the lamb stock. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, run under cold water, peel, quarter, remove seeds, dice and add to the lamb. Add salt and pepper and bring to a boil. Reduce to a simmer, cover and simmer gently over low heat, stirring occasionally and adding more stock if needed, until the lamb is tender, about 1 1/2 hours.

For the papadums: In a small bowl, crumble the yeast into 125 ml (approximately 1/2 cup) of lukewarm water and let stand until foamy. In a bowl, stir together the flour, salt and 3 tablespoons of olive oil. Add the yeast and knead in the bowl until dough is smooth and pulls away from the sides of the bowl. Cover and let stand in a warm draft-free spot until doubled in volume, about 1 hour. 

For the saffron rice: Meanwhile, in a saucepan, bring 500 ml (approximately 17 ounces) of salted water to a boil. Add the rice, saffron and turmeric, reduce to a simmer and cook, stirring occasionally until the rice is tender, about 25 minutes.

Rinse the cilantro, shake dry and chop finely.

In a small bowl, stir together the cumin and the remaining olive oil.

Place the risen dough on a floured surface and shape into a rope about 5 cm (approximately 2 inches) in diameter. Cut into equal pieces and on a floured surface, roll each piece to a very thin circle about 10 cm (approximately 4 inches) in diameter. Heat a large non-stick skillet and cook the papadums, one at a time until crisp, 1-2 minutes per side. Brush each with the cumin oil and sprinkle with sea salt. Cool on a wire rack.