Ingredients
1 lb. lamb cut into small pieces and cooked till tender
Blend together the following to a fine paste:
2 medium onions
1.5" ginger
6-8 flakes of garlic
a small piece cinnamon
2-3 cloves
2 black cardammom

Blend together to a fine paste: 
10 dry red chillies
4-5 medium tomatoes
1 tablespoon cashewnuts, soaked in water for 20 minutes 
   
2 tbsps cooking oil or ghee(clarified butter)
2 tsp coriander powder
1 tsp cumin powder
Coriander leaves, chopped
Salt to taste

Method
Heat some oil in a pan and fry the first blended mixture till
done.
Add the second mixture and fry till the mixture has lost
all the water content and oil begins to float on top.
Now add all the dry powders and fry for a minute.
Add the lamb, salt to  taste and the coriander leaves.
Add sone water and simmer the curry for around 10 minutes.
The gravy should turn thick by then.
Eat when hot with plain rice or chapathi.