2 (1 inch) cubes of fresh ginger, peeled and coarsely chopped
8 cloves garlic, peeled
4 tbsp. plus 1/2-3/4 pt. water
10 tbsp. Ghee
2 lb. boned lamb cut into 1-inch cubes
10 whole cardamom pods
2 bay leaves
6 whole cloves
10 whole peppercorns
1 stick of cinnamon
1 onion, peeled and finely chopped
1 tsp. ground cumin seeds
4 tsp. bright red paprika mixed with 1/4 tsp. cayenne pepper
2 tsp. salt
6 tbsp. plain yogurt
1/4 garam masala
Freshly ground pepper

Put the ginger, garlic, and 4 tablespoons water into the container of an electric blender. Blend well until you have a smooth paste.

Heat the oil in a wide, heavy pot over a medium-high flame. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on soloist. This just takes a few seconds.

Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium-brown color. Put in the ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds or until the yogurt is well blended. Add the remaining yogurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4 minutes.

Now add 1/2 pint of water if you are cooking lamb and 3/4 pint water if you are cooking beef. Bring the contents of the pot to the boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer about an hour if you are cooking lamb and 2 hours if you are cooking beef, or until the meat is tender.

When the meat is tender, take off the lid, turn up the heat to medium, and boil away some of the liquid. You should end up with tender meat in a thick, reddish-brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the masala and black pepper over the meat before you serve and mix them in well.