-
Cut the lamb
into large cubes.
-
Soak chilies
in the hot water for 5 minutes.
-
Put garlic,
ginger, coconut, almonds and chilies together with 2 tablespoons of the
soaking water in container or electric blender.
-
Put ground
coriander, cumin, poppy seeds and fennel in a small pan and shake over
low heat for a few minutes until spices darken slightly in color and
give off an aromatic smell.
-
Add to the
ingredients in blender.
-
Blend for a
few seconds until smooth.
-
Remove from
blender container and add the ground cardamom, cloves, mace and pepper.
-
Set aside.
-
Heat ghee in
a large heavy saucepan and fry the chopped onion, stirring until onion
is golden brown.
-
Add bruised
cardamoms, turmeric and the blended spice mixture and fry, stirring
until well cooked and the ghee starts to separate from the spices.
-
Add the
yoghurt, a spoonful at a time and stir it in.
-
Add tomatoes
and salt, stir and fry for a further 5 minutes.
-
Then add the
cubed lamb and cook over high heat, stirring and turning meat so that
each piece is coated with the spice.
-
Turn heat
very low, cover and cook for 1 hour or longer.
-
Lamb should
be very tender and liquid almost absorbed.
-
Stir
occasionally to ensure that spices don't stick to the base of the pan.
-
Sprinkle with
garam masala, replace lid and cook for 5 minutes longer.
-
Serve
sprinkled with coriander leaves and accompanied by plain rice or a pilau.