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1
Melt ghee on medium heat in a large, heavy stockpot. Add cumin seeds and saute until they sizzle, about 45 seconds. Add onions and saute until golden brown, about 8 to 10 minutes. Add garlic and saute 2 to 3 minutes, or until golden brown. Stir in ginger. After 1 minute, add ground cumin, coriander, turmeric, cloves, cinnamon, cayenne and salt. Cook on medium heat, stirring regularly, for 5 to 10 minutes or until ghee (or oil) separates from the spices. Add another tablespoon of ghee or oil if spices are sticking to the bottom of the pot.
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2
Add tomatoes and cook for 3 to 4 minutes, until ghee (or oil) separates again and glistens. Stir in yogurt and cook for another 1 to 2 minutes, then add water (add an extra cup of water if serving with rice). Bring to a boil, then remove from the heat.
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3
In another large, heavy frying pan, add 1/8 cup oil. On medium to high heat, saute lamb (or goat), stirring regularly, until you notice small, thin lines of blood on the meat. Remove from the heat and transfer meat to the stew.
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4
Return stew to medium-low heat and cook covered, stirring occasionally, for 2 hours or until meat is cooked through. Add more water, 1/2 cup at a time, if the stew becomes dry while cooking. This should be a moist, thick curry.
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5
To Serve: Just before serving, remove cinnamon stick and cloves. Stir in cilantro. Ladle equal amounts of curry into each bowl.
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6
Pairing: Zinfandel.
