Directions

Put the ginger, garlic and 4 tablespoons of water into the container of an  electric blender.  Blend well into a smooth paste.

Heat oil in a wide, heavy pot over a medium-high flame.  Brown meat cubes in  several batches and set aside in a bowl.  Put the cardamom, bay leaves,  cloves, peppercorns, and cinnamon into the same hot oil.  Stir once and wait  until cloves swell and the bay leaves begin to take on color.  This just  takes a few seconds.  Now put in the onions.  Stir and fry for 5 minutes or until the onions turn a medium-brown color.  Put in ginger-garlic paste and stir for 30 seconds.  Then add the coriander, cumin, paprika, cayenne, and the salt.  

Stir fry for another 30 seconds.  Add the browned meat cubes and the meat juices.  Now  put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until  yogurt is well blended.  Add the remaining yogurt, a tablespoon at a time in the same way.  Stir and fry for another 3-4 minutes.

Now add 1 1/4 cups water and bring the contents of the pot to a boil,  scraping in all the browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour or until meat is tender.  Every 10 minutes give the pot a good stir to prevent burning. When the meat is tender, take off the lid, turn the fire to medium high and boil off some of the liquid, stirring all the time, until the sauce is thickened.

Sprinkle the garam masala and black pepper over the dish and mix them in just before you serve it. Garnish with cilantro leaves.