8 T vegetable oil

1 stick cinnamon, 2 inches long

20 whole black peppercorns

15 whole cloves

10 whole cardamom pods

2 bay leaves

1 whole dried hot pepper (or to taste)

2 lb boneless lamb, 1 inch cubes

1 – 1 1/2 tsp salt (to taste)

1 tsp garam masala (better if you grind it yourself)

Garnish:

1 T trimmed, chopped Chinese parsley

1/4 tsp freshly ground cardamom seeds

Heat oil in a heavy bottomed pot over medium heat.  When it is very hot, add spices quickly:  cinnamon, peppercorns, cloves, cardamom pods, bay leaves, hot peppers.

When the peppers begin to change colour and darken, add meat and salt.  Stir until pot begins to make boiling noises.  cover, lower heat, and cook approx 70 minutes, or until the meat is tender.

Remove the cover, and continue cooking on medium heat for a final 3-5 minutes, gently stirring.

Sprinkle with garnish.

Can be made the day before.