Laal Mass (Fiery Lamb Curry) - cooking recipe

Ingredients

25 -35 dried red chilies, stems removed
1 1/2 teaspoons cloves
5 1/2 ounces ghee or 5 1/2 ounces vegetable oil
9 ounces plain yogurt or 9 ounces Greek yogurt, whisked until smooth
2 teaspoons cumin seeds, roasted
1 1/2 tablespoons ground coriander
1 teaspoon red chili powder
2 teaspoons salt
3 3 cinnamon sticks or 3 bay leaves
6 green cardamom pods
5 black cardamom pods
2 1/2 ounces garlic cloves, finely chopped
9 ounces onions, finely chopped
2 1/4 lbs lamb or 2 1/4 lbs goat meat, chopped into large cubes
3 cups lamb stock or 3 cups water
2 tablespoons cilantro leaves, finely chopped

Preparation

Optional for extra flair of tadka (or tempering): Set aside 3-4 of dried chillies, 4-6 cloves, and 1 Tbs of ghee or oil.
Soak remained in 1/2 cup of water.
Mix yogurt with cumin seeds, ground coriander, chili powder, salt. Set aside.
Heat rest of ghee or oil in heavy-based pan.
Add remainder of cloves, cinnamon or bay, and the cardamoms.
When they begin to crackle and change color, add garlic and saute for 2 minutes or until garlic is golden brown.
Add onions and cook for 10 minutes or until golden brown, stirring constantly.
Stir in meat and cook for 2-3 minutes.
Drain chillies and add to pan.
Cook mixture for 10-12 minutes or until liquid has evaporated and meat starts to brown.
Add yogurt mixture and cook for 10-12 minutes or until liquid from yogurt has evaporated.
Add stock or water and bring to a boil.
Cover and reduce heat.
Simmer until meat is tender and adjust seasoning to tast.
Remove from heat and keep warm.
Optional for tadka (or tempering): Heat up reserved ghee or oil in ladle over flame or small pan and add reserved cloves and dried red chillies. Cook for 1-2 minutes or until ghee changes color and spice flavors are released. Pour contents over curry.
Sprinkle with chopped cilantro and serve.