By Keith Floyd
This dish is quite dry when cooked, but it is full of flavor. Served in pitta bread with yogurt, it makes a great snack meal.
Heat a little vegetable oil in a pan and cook the onions until they are golden.
Add the garlic, ginger, and chiles and cook for a couple of minutes, then add the lamb and cook for about 5 minutes.
Add the cloves, cardamom pods, turmeric, coriander, cumin, and half the garam masala powders and cook, stirring, for another few minutes. Add the tomatoes and cinnamon stick and season