Heat the oil in a large pan over a medium heat. Add the black peppercorns
, black and green cardamom pods, cloves, cinnamon, and mace
, and fry
for 1 to 2 minutes, or until the spices
are sizzling and fragrant.
Add the chopped onion
, and fry for 8 to 10 minutes, stirring regularly, or until golden brown. Add the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are golden brown all over.
Meanwhile, in a food processor, blend
the garlic cloves
, and ginger, with 1 tablespoon of water to a fine paste. Add the garlic and ginger
paste to the lamb mixture, stir well to combine, and then reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
Stir in the ground coriander, cumin
, red chile powder
, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer
for 10 to 12 minutes, or until the sauce
has almost completely dried out.
Add 2 to 3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7 to 8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.
Add enough boiling water to almost cover the lamb
, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb is cooked through.
Stir in the chopped fresh cilantro just before serving.