Categories: Beef, Lamb, India 
      Yield: 6 servings 
  
      2 ea 1" cubes of ginger chopped          2 ea medium onions 
      8 ea cloves of garlic                    1 ts ground coriander 
  1 1/2 c  beef broth                          2 ts ground black cumin 
     10 tb vegetable oil                       4 ts red paprika 
      2 lb lamb or beef stew meat            1/2 ts cayenne pepper 
     10 ea whole black cardamoms           1 1/4 ts salt 
      2 ea bay leaves                          6 tb plain yogurt 
      6 ea whole cloves                      1/4 ts garam masala 
     10 ea whole peppercorns                   1 x  black pepper 
      1 ea 1" stick cinnamon               
  
  Put the ginger,  garlic, and 4 tablespoons water in blender.  Blend well 
  until you have a smooth paste. 
  Heat  the  oil in a wok to medium high heat.   Brown the meat  cubes  in 
  several  batches  and set to one side.   Put the cardamom,  bay  leaves, 
  cloves,  peppercorns, and cinnamon into the same hot oil.  Stir once and 
  wait  until the cloves swell and the bay leaves begin to take on  color. 
  Now  put in the onions.   Stir and fry for about 5 minutes or until  the 
  onions  turn a medium brown color.  Put in the ginger garlic  paste  and 
  stir for 30 seconds.   Add the fried meat cubes and juices.  Stir for 30 
  seconds.   Now put in 1/6 of the yoghurt.   Stir and fry for 30 
  seconds  or  until  the  yoghurt is well  blended.   Add  the  remaining 
  yoghurt,  a  tablespoon at a time,  in the same way.   Stir and fry  for 
  another 3-4 minutes. 
  Now add the rest of the broth (a little more for beef than lamb).  Bring 
  the contents of the pot to a boil, scraping in all browned spices on the 
  sides  and bottom of the pot.   Cover,  turn heat to low and simmer  for 
  about an hour if lamb and two if beef.  Every 10 minutes or so, give the 
  meat a good stir.   When the meat is tender,  take off the lid, turn the 
  heat  up to medium and boil away some of the liquid.   You should end up 
  with a tender meat in a thick,  reddish brown sauce.   All the fat  that 
  collects  in  the pot may be spooned off the top.   Sprinkle  the  garam 
  masala and black pepper over the meat before you serve and mix them in.