Lamb Curry:

2 pounds lamb, cubed
2 medium onions, thinly sliced
2 medium tomatoes, chopped
1 cup plain yogurt
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 large cardamoms
2 small cardamoms
2 cloves
1 cinnamon stick 2 inches long
½ teaspoon chili powder
1 teaspoon garam masala
¼ teaspoon turmeric
1 teaspoon ground coriander
½  teaspoon salt
2 tablespoon cooking oil
2 cups warm water
½ cup fresh cilantro, chopped

Heat cooking oil in a saucepan and add all whole spices. Add sliced onions. Fry everything for a few minutes until the onions turn light brown. Add lamb and continue to fry the mixture for about ten minutes. Add garlic and ginger. Leave the mixture to cook for about five minutes, add all the ground spices. Add a spoon of yogurt and continue to let the mixture cook. Keep adding the yogurt until all the yogurt is used. Add chopped tomatoes, cilantro and water. Bring the mixture to a boil and then leave it to simmer for about 45 minutes or until the lamb is tender. Serve warm with pulao rice or parathas.