Place lamb in a bowl, coat with yogurt, cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Begin preparing rice by soaking in water for 20 minutes. Drain
and set aside.
Prepare masala 1 by grinding together garlic clove
and ginger to a fine paste. This can be done through the feed tube of a running food processor and finished with a mortar and pestle or molachete.
Prepare masala 2 by grinding coriander
seeds, fennel seeds and poppy seeds
(either manually with a mortar and pestle
or with a coffee grinder
). Then make a fine paste by adding the red chiles through the feed tube of a food processor followed by the dry ground spices
Prepare masala 3 by grinding together coconut, cashew nuts and yogurt (in that order) through the feed tube of a running food processor
To begin cooking the lamb, heat 4 teaspoons ghee in a wok and swirl to coat inside surface. Add 3 cloves, 3 cardamom
pods, and 3 cinnamon sticks, and "toast" briefly in the wok
. Then, add chopped green chiles and onion and fry
until mixture turns golden brown (be careful not to burn). Add masala
1 and stir well, cooking for a few minutes. Add masala 2 and stir well, cooking for a few minutes to integrate flavors. Add the diced tomatoes
and cook for 2 minutes. Transfer marinated lamb to wok and also add cilantro and mint leaves. Reduce heat and simmer
for 5 minutes, then add 1/2 cup water and salt. Cover and cook for 15 minutes, then stir in masala 3. Cover and cook until the sauce becomes thick.