Categories: Beef, Lamb, India 
      Yield: 6 servings 
  
      8 ea cloves garlic                       1 ea 1" stick of cinnamon 
      1 ea 1" cube of fresh ginger             2 ea medium onions chopped 
      5 tb blanched slivered almonds           1 ts ground coriander 
      1 c  water or beef broth                 2 ts black cumin ground 
      7 tb vegetable oil                     1/2 ts cayenne pepper 
      2 lb boned lamb or beef (1" cubes    1 1/4 ts salt 
     10 ea whole cardamom pods             1 1/4 c  heavy cream 
      6 ea whole cloves                      1/4 ts garam masala 
  
  Put the garlic,  ginger,  almonds,  and 6 tablespoons water in a blender 
  and blend until you have a paste. 
  Heat  the oil in a wide,  heavy,  preferable non-stick pot or wok over a 
  medium-high heat.  When hot. put in just enough meat pieces so they lie, 
  uncrowded in a single layer.    Brown the meat pieces on all sides, then 
  remove them with a slotted spoon and put them in a bowl.   Brown all the 
  meat this way. 
  Put the cardamom, cloves, and cinnamon into the hot oil.  Within seconds 
  the cloves will expand.  Now put in the onions.  Stir and fry the onions 
  until they turn a brownish color.  Turn the heat down to medium.  Put in 
  the paste from the blender as well as the coriander, cumin, and cayenne. 
  Stir  and fry this mixture for 3-4 minutes or until it too  has  browned 
  somewhat.    Now  put in the meat cubes as well as any liquid that might 
  have accumulated in the meat bowl,  the salt, the cream, and rest of the 
  water or broth (a bit more for beef).   Bring to a  boil.   Cover,  turn 
  heat  to  low  and simmer lamb for 1 hour and beef for  2  hours.   Stir 
  frequently during this cooking period.   Skim off any fat that floats to 
  the top.  Sprinkle in the garam masala and mix.