For seasoning paste
2 fresh jalapeño chilies
15 fresh hot red cherry peppers or eight 4-inch-long fresh red chilies
a 1-inch piece fresh gingerroot, peeled
3/4 pound small shallots (about 20), halved
12 garlic cloves
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons black mustard seeds

1/4 cup corn or safflower oil
2 pounds trimmed boneless lamb shoulder, cut into 1 1/2-inch cubes
1 1/2 cups water
3 tablespoons distilled vinegar, or to taste
1 teaspoon salt
1 tablespoon sugar

Garnish: 2 tablespoons chopped fresh coriander sprigs

Accompaniments
steamed rice
Mango Chutney
vegetable such as Curried Squash
lamb, stew, black

For tsatsiki sauce
1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
1 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh mint

For lamb sandwiches
4 (6-inch) pita pockets, halved crosswise
1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon black pepper

For Greek salad
1/2 lb romaine, torn into bite-size pieces
1/4 cup loosely packed fresh mint leaves
1 cup cherry or grape tomatoes, halved
1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
1/2 cup pitted Kalamata olives, halved lengthwise
2 tablespoons fresh lemon juice
1/4 cup olive oil
lamb, souvlaki, greek

1/4 cup sugar
1/2 cup red-wine vinegar
a 28- to 32-ounce can whole tomatoes including juice, chopped
1 cup dry red wine
2 teaspoons dried rosemary, crumbled
1 cinnamon stick
1 bay leaf
6 lamb shanks (about 6 pounds total)
1 pound pearl onions (about 3 cups)
2 pounds small red potatoes
3 large garlic cloves, sliced thin
1 tablespoon olive oil
lamb, shank, stifado