8    Cloves garlic

      1    1" cube of fresh ginger

      5 T  Blanched slivered almonds

      1 c  Water or beef broth

      7 T  Vegetable oil

      2 lb Boned lamb or beef (1" cubes

     10    Whole cardamom pods

      6    Whole cloves

      1    1" stick of cinnamon

      2    Medium onions chopped

      1 t  Ground coriander

      2 t  Black cumin ground

    1/2 t  Cayenne pepper

  1 1/4 t  Salt

  1 1/4 c  Heavy cream

    1/4 t  Garam masala

  Put the garlic,  ginger,  almonds,  and 6 tablespoons
  water in a blender and blend until you have a paste.
  Heat  the oil in a wide,  heavy,  preferable non-stick
  pot or wok over a medium-high heat.  When hot. put in
  just enough meat pieces so they lie, uncrowded in a
  single layer.    Brown the meat pieces on all sides,
  then remove them with a slotted spoon and put them in
  a bowl.   Brown all the meat this way.
  Put the cardamom, cloves, and cinnamon into the hot
  oil.  Within seconds the cloves will expand.  Now put
  in the onions.  Stir and fry the onions until they
  turn a brownish color.  Turn the heat down to medium.
   Put in the paste from the blender as well as the
  coriander, cumin, and cayenne. Stir  and fry this
  mixture for 3-4 minutes or until it too  has  browned
  somewhat.    Now  put in the meat cubes as well as any
  liquid that might have accumulated in the meat bowl,
  the salt, the cream, and rest of the water or broth
  (a bit more for beef).   Bring to a  boil.   Cover,
  turn heat  to  low  and simmer lamb for 1 hour and
  beef for  2  hours.   Stir frequently during this
  cooking period.   Skim off any fat that floats to the
  top.  Sprinkle in the garam masala and mix.