Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cloves        garlic -- peeled
   1      1" piece      ginger root
   2      ounces        blanched slivered almonds
   6      tablespoons   water -- plus 4-8 fl oz
   7      tablespoons   vegetable oil
   2      pounds        boned lamb shoulder -- leg or stewing beef
                        -- cut into 1" cubes
  10                    cardamom pods
   6                    cloves
   1      1" piece      cinnamon stick
   7      ounces        onions -- finely chopped
   1      teaspoon      ground coriander
   2      teaspoons     ground cumin
     1/2  teaspoon      cayenne pepper
   1 1/4  teaspoons     salt
   1 1/4  cups          cream
     1/4  teaspoon      garam masala

Preparation:

Blend garlic ginger, almonds and 6 tablespoon water into a paste. Put oil in wide, heavy, non-stick pan and set over medium high heat. When hot put in a single layer of meat pieces; brown on all sides. Remove with slotted spoon and put in bowl; continue with all meat. Add cardamom, cloves and cinnamon into hot oil. In a second add onions. Stir-fry until they turn brown. Turn heat down to medium Add paste and coriander, cumin and cayenne. Stir-fry for 3-4 minutes or until it has browned. Add meat cubes and meat liquid, salt. cream and 4 fl oz water. If you are cooking beef add another 4 fl oz water. Bring to a boil. Cover, turn to low and simmer lamb for 1 hour and beef for 2 hours or until meat is tender. Stir frequently during this cooking period. Skim off fat, sprinkle garam masala and mix, removing whole spices. Serve with rice or Indian bread, tomato or onions relish and salad.