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1
Put lamb bones to boil in 5 cups water with cinnamon or bay leaf and garlic clove for 30 minutes.
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2
Skim off the scum.
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3
Strain and set aside.
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4
Wash both dals and soak them separately for 4 hours.
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5
Soak the tamarind in 1 cup water for 1 hour, then press out the juice, strain and set aside the tamarind water.
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6
Put both dals into a cooking pot with 8 cups water and 1 tsp.
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7
salt, turmeric powder, 3 green chilies, 1 tbsp.
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8
coriander and 10 curry leaves.
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9
Cook for 1-1/2 hours or until tender.
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10
Liquidize to creamy consistency.
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11
Heat half the oil in another large cooking pot and saute onions for 5 to 7 minutes.
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12
Then add the cloves, cardamoms and cinnamon; let cook 2 to 3 minutes, then add the powdered garam masala.
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13
Add remaining green chilies, red chili powder, the remaining coriander, 10 curry leaves, garlic puree and ginger puree.
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14
Stir to prevent the spices from sticking to the pot.
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15
Sprinkle over 2 tbsp.
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16
water, if necessary.
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17
Add the mutton and saute over a moderate heat for 5 minutes.
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18
Add tomato and saute for 5 minutes.
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19
Stir in the pureed dals and the stock, adding water to total 4 cups.
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20
Add salt to taste and leave to cook, covered, over a moderate heat until the lamb is tender, approximately 45 to 50 minutes.
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21
Then add the tamarind water and remaining curry leaves and simmer for 3 to 4 minutes.
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22
Just before serving, season by heating the remaining 4 tbsp.
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23
oil in a small frying pan and fry red chilies, garlic, cumin seeds, mustard seeds and garam masala powder (in this order).
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24
Fry 10 seconds; add to curry and stir.
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25
Serve.
