LAAL MASS (FIERY LAMB CURRY)

Steps:

• Optional for extra flair of tadka (or tempering): Set aside 3-4 of dried chillies, 4-6 cloves, and 1 Tbs of ghee or oil.
• Soak remained in 1/2 cup of water.
• Mix yogurt with cumin seeds, ground coriander, chili powder, salt. Set aside.
• Heat rest of ghee or oil in heavy-based pan.
• Add remainder of cloves, cinnamon or bay, and the cardamoms.
• When they begin to crackle and change color, add garlic and saute for 2 minutes or until garlic is golden brown.
• Add onions and cook for 10 minutes or until golden brown, stirring constantly.
• Stir in meat and cook for 2-3 minutes.
• Drain chillies and add to pan.
• Cook mixture for 10-12 minutes or until liquid has evaporated and meat starts to brown.
• Add yogurt mixture and cook for 10-12 minutes or until liquid from yogurt has evaporated.
• Add stock or water and bring to a boil.
• Cover and reduce heat.
• Simmer until meat is tender and adjust seasoning to tast.
• Remove from heat and keep warm.
• Optional for tadka (or tempering): Heat up reserved ghee or oil in ladle over flame or small pan and add reserved cloves and dried red chillies. Cook for 1-2 minutes or until ghee changes color and spice flavors are released. Pour contents over curry.
• Sprinkle with chopped cilantro and serve.