Lamb cooked in spiced yoghurt until dry, served with rice or roti.

Steps

1. Cut the lamb into 1-inch cubes.
2. Finely chop the chillis and onions.
3. Chop the tomato and coriander leaves. Heat some oil or ghee in a heavy pan and fry the chillis.
4. Add the onions and cook gently without burning.
5. Add the lamb and fry for about 10 minutes.
6. Add the tomato and cook until the liquid evaporates. Add the turmeric, coriander, cloves, half the garam masala, cardamom, cumin, yoghurt, chopped coriander leaves, mint leaves, curry leaves, cinnamon and salt.
7. Cook uncovered at a moderate heat until the meat is cooked and the yoghurt evaporates. Sprinkle with remaining garam masala and serve hot with rice or chapattis or roti.