75 dried red chilies, stalks removed, broken into 2-3 pieces and each soaked in warm water for 30 minutes.
6 bay leaves
18 green cardamon pods
12 black cardamon pods
1C finely chopped garlic
6 large onions finely chopped
6 lbs leg of lamb or goat cut into 1.5" cubes
6 C water
2 C fresh coriander, chopped
juice of 3 lemons
Yogurt
3 C plain yogurt
2 tbsp cumin seeds
4 tbsp ground coriander
1 tbsp red chili powder
2 tbsp salt
Procedure
Mix yogurt ingredients and set aside.
Heat 1/2 C ghee or oil in a large heavy-based pan.
Add cloves and a dozen chilies saving the rest for later
Add the bay leaves and cardamon.
When they begin to change color, add the garlic and sauté until it turns golden.
Add the onions and stir gently until they are golden brown.
Add the meat and stir over high heat for 5 minutes.
Save a dozen chilies for later and add the rest to the pan.
Cook for 10-12 minutes until the liquid has evaporated and the meat starts to turn brown.
Add the yogurt mixture and cook over medium heat for 15-18 minutes until the yogurt has dried up.
Pour in the water then cover and cook for 30 minutes or until tender.
To finish, heat the remaining oil in a pan, add some cloves and the remaining chilies and as they change color release their flavors pour the mixture into the lamb.