Ingredients
1 lb. tender lamb, cut into cubes
1 stick cinnamon
2-3 cloves
1-2 cardammom
4 green chillies, chopped
2 large onions, cut into cubes
2 large tomatoes, chopped
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp dhania (coriander)powder
1/2 tsp sugar
1 1/2 tsp poppy seeds
1 cup curd (yoghurt)
1 pod garlic
1" piece ginger
Sal to taste
4 tbsp ghee(clarified butter)
2-3 tsp chopped coriander leaves

Method
Powder 1/2 the cinamon stick, 1 clove and 1
cardommom.
Mix with some salt and rub this on the lamb.
Set aside for 10 minutes.
Pressure cook the lamb til soft.
Drain and set aside.
In 1 tbsp ghee, fry the green chillies,1/2 a
sliced onion, poppy seeds, ginger and garlic.
When the onion turns translucent, remove, drain
and blend to a smooth paste with the curd and
remaining cinamon, clove and cardammom.
Heat the remaining ghee and saute the onion cubes.
When the onion turns translucent, add the blended
paste and fry till the oil starts leaving the sides
of the masala.
Now add the chopped tomatoes and fry for another 
couple of minutes.
Add the chilli powder, sugar, dhania, cumin and
turmeric powders and fry for another 30 secs.
Remove from heat and mix in the cooked lamb and salt
to taste.
Add some water if the dish is too dry and heat through.
If the meat was not fully cooked before, it should 
in this step. 
To do this, sprinkle some water and cook covered on a 
low flame till the lamb is soft and has absorbed most
of the masala.
Serve garnished with chopped coriander leaves.