Ingredients:

Lamb cuts 1 kg
Bay leaves (tej patta) 2
Black cardamoms 3
Cardamoms 8
Coriander powder 25 gm/5 tsp
Cumin (jeera) powder 10 gm/2 tsp
Garlic, chopped 20 gm/4 tsp
Garlic paste 45 gm/3 tbs
Ginger, shredded 20 gm/4 tsp
Ginger paste 45 gm/3 tbs
Oil 160 ml/ 2/3 cup
Onions, chopped 240 gm/1 cup
Red chili powder 5 gm/1 tsp
Red chillies, whole 4
Salt to taste
Tomatoes, chopped 160 gm/ 2/3 cup
Turmeric (haldi) powder 2.5 gm/ ½ tsp
Yogurt 160 gm/ 2/3 cup

Method:

* Whisk together the yogurt and salt and marinade the lamb in it for an hour. Heat the oil in a pot and crackle bay leaves and both the cardamoms in it. Add the onions and sauté till light brown. Add ginger and garlic pastes and stir for 4 to 5 minutes. Stir in coriander, turmeric and red chili powders. Add the lamb with the marinade, bring to boil then reduce flame.
* Let simmer, adding 3 teaspoons water at intervals. Cook until tender. Add the tomatoes, chopped garlic and ginger and stir. Then add the cumin and whole red chillies. Cook on low flame till the lamb pieces are coated with the masala and tender.

To Serve: Serve with a tandoori bread of your choice.

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