Pickling-Pot Lamb Curry (Martabaan Ka Meat)

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1/4 cup canola oil

1 small onion, finely chopped

1 tablespoon minced fresh ginger, plus 1 teaspoon julienned ginger

1 large garlic clove, minced

1 tablespoon paprika

1 tablespoon ground coriander

1 teaspoon ground turmeric

1 pound trimmed lamb shoulder, cut into 1/2-inch cubes

1 cup chicken stock or low-sodium broth

One 14-ounce can diced tomatoes, drained

2 tablespoons minced oil-packed hot chiles, such as cherry peppers

1 tablespoon chopped cilantro

1/2 small jalapeƱo, seeded and thinly sliced

1/2 teaspoon garam masala

Steamed basmati rice and warm naan, for serving

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