Night Night Curry: Roasted Lamb Curry with Garam Masala Caraway and Apricots

Ingredients

• 1 teaspoon caraway seeds
• 3 cloves garlic, crushed and peeled
• 1 (3/4-inch slice) fresh ginger, peeled and chopped
• Kosher salt
• 3/4 cup plain whole milk yogurt
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon store-bought or homemade garam masala, recipe follows
• 1 1/2 pounds boneless lamb stew meat, such as leg of lamb, trimmed of excess fat and silver skin, cut into 1 1/2-inch cubes
• 2 medium red onions, thinly sliced
• 1/2 cup canola or grapeseed oil
• 1 cup whole milk or water
• Small handful dried apricots, whole or halved in half-moons
• 2 tablespoons slivered almonds, toasted
• Crusty bread or store-bought or homemade naan, for serving, recipe follows
• 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
• 3 tablespoons whole cloves
• 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
• 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 2 cups all-purpose flour, plus more for rolling, see Cook's Note*
• 1 teaspoon fine sea salt
• 1/8 teaspoon baking powder
• 3 tablespoons plain yogurt
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kalonji (nigella seeds), optional, see Cook's Note**
• 1 teaspoon fennel seeds, optional, see Cook's Note**
• Melted butter for slathering on the finished naans
• Coarse sea salt for sprinkling

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