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2 tablespoons vegetables oil
2 pounds lamb stew meat
1 medium onion, finely chopped (about 1 cup)
1-inch piece ginger finely grated
10 medium cloves garlic, finely chopped (about 3 tablespoons)
1/2 teaspoon cumin
3 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon turmeric
1 teaspoon cayenne
1 teaspoon red chili flakes
10 dried bird chilies
1 scotch bonnet (or other very hot chili), quartered with seeds removed
1 (28-ounce) can diced tomatoes
1 cup homemade or store-bought low-sodium chicken broth
Kosher salt and freshly ground black pepper
Handful fresh cilantro leaves and tender stems
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