Mirchi Qorma (Kashmiri Lamb in Chile Sauce)

Ingredients

• 6 dried Kashmiri chiles or pasilla chiles, stemmed
• 2 small red Thai chiles or 1 red jalapeño, stemmed
• 2 lb. lamb shoulder, trimmed and cut into 2″ pieces
• 1 tbsp. black peppercorns
• 4 green cardamom pods
• 1 stick cinnamon
• 1⁄4 cup canola oil
• 1 tsp. kala jeera (black cumin seeds)
• 10 cloves garlic, mashed into a paste
• 2 Indian or regular bay leaves
• 1⁄4 cup tamarind paste
• 3 tbsp. dried mint
• 1 tbsp. red chile powder, such as cayenne
• Kosher salt, to taste