Laal Maas Fiery Lamb Curry

Ingredients

• 25–35 dried red chilies, stems removed
• chili hot
• 1/2 tsp cloves
• 1/2 oz (150 g) ghee or vegetable oil
• 9 oz (250 g) plain yogurt, whisked until smooth
• 2 tsp cumin seeds, roasted
• 1/2 tbsp ground coriander
• 1 tsp red chili powder
• 2 tsp salt
• 3 cinnamon leaves or bay leaves
• 6 green cardamom pods
• 5 black cardamom pods
• 1/2 oz (75 g) garlic cloves, finely chopped
• 9 oz (250 g) onions, finely chopped
• 1/4 lb (1 kg) leg of lamb or goat with bone, chopped into 1-in (2.5-cm) cubes
• 3 cups lamb stock or water
• 2 tbsp finely chopped cilantro leaves

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