2 lbs. lamb, all fat removed, and cut into 2 inch cubes
1/3 c. oil
2 med. onions, cut into thin rings and halved
2 ripe tomatoes, crushed
3 cloves garlic, mashed
1 inch fresh ginger, minced

FULL MASALA:

1 (3 inch) cinnamon stick broken into pieces
4 cloves
2 black cardamon pods, crushed
2 green cardamon pods, crushed
1 tsp. dried chili pepper flakes
1/2 tsp. cumin seeds
1/2 tsp. coriander seeds
2 bay leaves, crumbled
Salt and fresh ground pepper to taste

DRY MASALA:

1 tsp. turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. red chili powder
1/2 c. yogurt
1 tsp. garam masala
2 tbsp. fresh coriander or cilantro

Prepare lamb and set aside. In heavy skillet or dutch oven, heat the oil and saute onions, stirring until they start to turn dark brown. Do not scorch.

Add the tomatoes, garlic, ginger, and the full masala, and cook, stirring frequently until the mixture becomes a paste.

Add the lamb and stir gently for 2 minutes, then add the dry masala. Cook for 20 minutes, stirring often. If mixture becomes too dry, add a spoon of water.

Stir in the yogurt and simmer for 5 minutes. Add a small amount of water, cover and simmer until the meat becomes tender, about 20 minutes. Sprinkle garam masala over the top, and garnish with coriander leaves.

NOTE: All spices are available at local Indian food stores.