This is more like a food short story than recipe. As preparing Indian food is all about order and colour for me, it is colourful picture story. You'll have to google recipe if you want to do this yourself.
I had row deer for the meat this time. I think that any red meat cut to bite size chunks should do. But originally this is a lamb recipe and probably you should keep it that way :)
Prepare the meat. Cut it and marinate for couple hours or overnight in yoghurt, turmeric, finely chopped or grated garlic and ginger (I use garlic ginger chili paste I keep in the fridge all the time), crushed pepper.
Put peeled tomatoes, chili, fresh coriander stems (leaves are for garnish) in the blender. The result is a nice drink, but keep it ;)
NB As making food is a must-enjoy process, you have to have something during. Red wine is the best. This time I decided for the garlic+butter+bread and refreshing whiskey with water.
Now, the spices blend. Deseed cardamom. Put it in the pan as well as cloves, cinnamon stick, cumin, coriander seeds and dried chillies. Roast until it starts to change colour, smelling nice. Pestle it in the mortar together with paprika powder.
In the same pan heat butter (use ghee if you want), cook bay leaf for a few seconds until you can smell it. Add the spice mix and cook for a minute or so.
Cook chopped onions. Mix in tomatoes paste. I like to use concentrate. Add the tomatoes drink. In theory you can blend onions into the drink, I just don't like to do so. Cook for 10 min maybe.
This mix makes bubbles intensely from now on, try to avoid them on you.
Add marinated meat. Heat it all up. I wash the bowl the meat was marinated in with beer to keep the spices leftovers and add it to the pan. You can use water for the cooking and simply wash the bowl ;)
Add salt. Some use sea salt, some black salt, I use regular. Sometimes I add little bit black salt, but at the very end.
Cook until the meat is super-tender. That depends on the meat you chose initially. ~2 hours is good estimate.
Taste and adjust. Chili powder is meant for getting it hot enough.
Somehow you have to manage to get both meat ready and thickness ok at the same time. Water is your friend if meat is late.
One version is to boil rice and serve separately. The other I chose this time is to add rice to the mix ~20 min before it is ready.
I add sliced chili and ginger ~5 min before ready.
Add garam masala and dry fenugreek leaves right before serving and mix well.
Serve with coriander leaves and lemon or lime. Cream is also nice.
