Cut the lamb
into large cubes.
in the hot water for 5 minutes.
ginger, coconut, almonds and chilies together with 2 tablespoons of the
soaking water in container or electric blender.
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.
blender container and add the ground cardamom, cloves, mace and pepper.
Heat ghee in
a large heavy saucepan and fry the chopped onion, stirring until onion
is golden brown.
cardamoms, turmeric and the blended spice mixture and fry, stirring
until well cooked and the ghee starts to separate from the spices.
yoghurt, a spoonful at a time and stir it in.
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.
very low, cover and cook for 1 hour or longer.
be very tender and liquid almost absorbed.
occasionally to ensure that spices don't stick to the base of the pan.
garam masala, replace lid and cook for 5 minutes longer.
sprinkled with coriander leaves and accompanied by plain rice or a pilau.