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1
Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5 teaspoon salt and mix well.
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2
Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
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3
Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat.
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4
Add the onions and cook for 3 to 4 minutes, until softened.
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5
Turn up the heat to medium-high and add the seasoned meat.
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6
Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so.
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7
Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil.
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8
Cover the pot and turn heat to gentle simmer.
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9
Cook for about an hour, or until the meat is fork-tender.
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10
Taste the sauce and add salt to taste.
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11
Raise the heat and let the sauce reduce a bit, if desired.
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12
(May be prepared ahead to this point and reheated before serving.)
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13
To make the raita, put the yogurt in a bowl.
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14
Heat the ghee or oil in a small skillet over medium heat.
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15
Add the mustard seeds and cumin, let them pop a bit be careful then stir in the garlic and cook for about 30 seconds, till barely golden.
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16
Carefully stir the hot contents of the skillet into the yogurt.
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17
Add the grated carrot, cayenne and salt, to taste.
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18
Let the raita sit at least 10 minutes to allow the flavors to mingle.
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19
Just before serving, stir in the mint, chives and cilantro.
