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1
Cut the meat into 1-inch cubes and dry well with paper towels.
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2
Heat the oil in a large frying pan.
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3
When hot, add the cloves, red peppers, peppercorns, and whole cardamom pods.
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4
Stir for a few seconds until the cardamom pods puff up and darken.
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5
Now brown the meat in the pan, 7 or 8 pieces at a time, turning to color them on all sides.
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6
Transfer the meat to a large flameproof casserole with a slotted spoon, leaving the spices in the frying pan.
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7
Brown all the meat in this way, then cover the casserole and set aside.
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8
Peel and coarsely chop the garlic and ginger; set aside.
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9
Roughly chop the almonds.
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10
Heat a small cast-iron frying pan.
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11
Add the cumin, coriander, coconut, and almonds and dry-roast over medium heat, stirring, for about 5 minutes or until the spices turn a coffee color.
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12
Transfer the roasted spices and nuts to a blender.
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13
Add the chopped garlic and ginger.
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14
With a slotted spoon, lift out the fried spices from the frying pan and add these to the blender too.
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15
Add the turmeric, nutmeg, mace, and 8 tablespoons water.
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16
Blend to a smooth, thick paste.
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17
Peel and mince or finely chop the onions.
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18
Heat the oil remaining in the frying pan (in which the lamb was fried).
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19
Add the onions and fry over a high heat, stirring and scraping up the juices, for about 5 minutes or until they are tinged brown.
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20
Lower the heat to medium and add the paste from the blender.
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21
Stir and fry for another 5 minutes, gradually adding the yogurt a tablespoon at a time.
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22
Roughly chop the tomatoes and add them to the pan.
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23
Cook, stirring, for another 2 to 3 minutes.
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24
Stir in 1-1/4 cups water and bring to a boil.
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25
Cover, lower the heat, and simmer gently for 15 minutes.
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26
Put the meat into this sauce and season with salt.
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27
Bring to a simmer.
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28
Cover, lower the heat and simmer gently for 1 hour, stirring occasionally.
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29
Transfer to a warm serving dish, and serve with rice.
