Laal Maas Fiery Lamb Curry

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25–35 dried red chilies, stems removed

chili hot

1/2 tsp cloves

1/2 oz (150 g) ghee or vegetable oil

9 oz (250 g) plain yogurt, whisked until smooth

2 tsp cumin seeds, roasted

1/2 tbsp ground coriander

1 tsp red chili powder

2 tsp salt

3 cinnamon leaves or bay leaves

6 green cardamom pods

5 black cardamom pods

1/2 oz (75 g) garlic cloves, finely chopped

9 oz (250 g) onions, finely chopped

1/4 lb (1 kg) leg of lamb or goat with bone, chopped into 1-in (2.5-cm) cubes

3 cups lamb stock or water

2 tbsp finely chopped cilantro leaves

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