3″ chunks fresh ginger, peeled, coarsely chopped
12 cloves garlic, peeled
2 cups water for final simmer + a few Tbs when making ginger/garlic paste
4 Tbs. vegetable oil
2 pounds boned lamb shoulder or leg -- cut into 1″ cubes
15 whole cardamom pods
3 whole bay leaves
9 whole cloves
15 whole black peppercorns
4-inch stick cinnamon
3 medium onions, peeled, finely chopped
1.5 teaspoon coriander seed, ground
1.5 Tbs. cumin seeds, ground
4 teaspoons red paprika
4 teaspoon cayenne pepper, ground (adjust to taste)
1 Tbs. salt (Diamond Crystal)
8 Tbs. plain yogurt
1 dash fresh ground pepper to taste
1/2 tsp. Garam Masala
Cut pork shoulder into 1-inch cubes
Put the ginger, garlic and 4 tablespoons of water into the container of an electric blender. Blend well into a smooth paste.
Chop onions
Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in several batches and set aside in a bowl.
Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until cloves swell and the bay leaves begin to take on color. This just takes a few seconds.
Now put in the onions. Stir and fry for 10 minutes or until the onions turn a medium-brown color.
Put in ginger-garlic paste and stir for 30 seconds.
Then add the coriander, cumin, paprika, cayenne, and salt. Stir fry for another 30 seconds
Add the browned meat cubes and the meat juice stir for 30 seconds
Now put in the yogurt 1 Tbs at a time. Add each Tbs., mix well for about 30 seconds before adding the next
Cook and stir 3 minutes
Add the water, bring contents to a boil, cover turn heat to low
Simmer for 90 minutes. Stir every 10 minutes Take cover off after 60 minutes to thicken gravy
Sprinkle Garam Masala over pot and mix in right before serving
