2 medium tomatoes, coarsely chopped
1 medium onion, coarsely chopped
3 large cloves garlic
1 tablespoon peeled and coarsely chopped fresh ginger
1 tablespoon white poppy seeds
1 teaspoon ground turmeric
1 teaspoon ground fennel seeds
1 teaspoon garam masala
1 pound 12 ounces lamb, cut into small cubes with the bone left in
3 tablespoon vegetable oil
3/4 teaspoon nigella seeds*
1 teaspoon cumin seeds
2 cups water
5 to 8 fat, short green chiles, slit through the middle, seeds removed, but otherwise left intact
2 to 3 teaspoons fresh tamarind paste*
2 handfuls fresh cilantro, leaves and stalks, chopped
* Can be found at specialty Asian or Indian markets. Serving suggestion: Serve with naan or basmati rice.
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