Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      kilogram      shoulder of kid/lamb -- deboned and cut
                        -- into 4 cm cubes
  75      grams         desi ghee -- (clarified butter)
  15      grams         coriander seeds -- coarsely powdered
   7      grams         coriander leaves -- chopped
                        ***for the marinade***
   2 1/2  cups          curd -- whisked (625 ml)
 500      gram          onions -- sliced
  60      grams         ginger -- julienne
  45      grams         garlic -- chopped fine
  10                    green cardamom
   5                    cloves
   4      cm            cinnamon
  12                    black peppercorns
   2      teaspoons     Kashmiri deghi mirch powder
                        salt to taste

Preparation:

MIX all the ingredients for the marinade in a large bowl, evenly rub the meat cubes with this marinade and keep aside for two hours. Heat ghee in a pan, add coriander seeds and stir over medium heat until they begin to pop. Add the meat, along with the marinade, increase the heat and stir-fry until the liquid comes to a boil. Lower the heat, cover and simmer, stirring at regular intervals, until the meat is almost cooked. Uncover, increase to medium heat, and stir-fry until specks of fat appear on the surface, the meat is cooked and the gravy is of ketchup consistency. Remove and adjust the seasoning To serve: Remove to a serving dish, garnish with coriander leaves and serve with bread of your choice.