Blend 2 inches of chopped ginger, 8 cloves of garlic, and 4 tablespoons of water into a smooth paste.

Heat 10 tablespoons of vegetable oil in a wok or heavy-bottomed pot over medium-high heat.

Working in batches, brown 2 pounds of lamb (or beef) cubes until they develop a nice crust, then set aside.

Into the same hot oil, add 10 black cardamom pods, 2 bay leaves, 6 whole cloves, 10 peppercorns, and a 1-inch cinnamon stick.

Add 2 medium onions and fry for about 5 minutes until they turn a medium brown.

Stir in the ginger-garlic paste for 30 seconds.

Add 1 teaspoon ground coriander, 2 teaspoons ground black cumin, 4 teaspoons red paprika, 1/2 teaspoon cayenne pepper, and 1 1/4 teaspoons salt, and fry briefly until their raw aroma dissipates.

Add a splash of hot water to prevent burning.

Return the browned meat to the pot and stir.

Add 6 tablespoons of plain yogurt one tablespoon at a time, fully incorporating each addition before adding the next.

Pour in 1 1/2 cups of beef broth, bring everything to a boil, then reduce to a gentle simmer.

Cover and simmer for about 1 hour for lamb or 2 hours for beef, stirring occasionally.

Remove the lid and reduce the sauce until it thickens and coats the meat in a rich, reddish-brown gravy.

Before serving, sprinkle 1/4 teaspoon of garam masala and freshly ground black pepper over the top.