¼ cup extra-virgin olive oil 1½ tablespoons cloves 1½ tablespoon cumin seed 1½ tablespoon fennel seed 1½ tablespoon coriander seed 1½ tablespoons turmeric 1 cinnamon stick 2 fresh bay leaves 10 fresh curry leaves 3 pounds boned shoulder lamb, cut into 1-inch cubes 1 fresh red chili 2 medium onions, roughly chopped 5 cloves garlic, peeled 2 tablespoons minced fresh ginger Kosher salt and freshly ground black pepper 5 large fresh tomatoes ½ cup plain unsweetened natural yogurt ½ bunch fresh cilantro, roughly chopped 1 scallion, cut into strips 6 cups steamed basmati rice

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