Lamb, Peas, and Almond Curry.

Ingredients:

     Mush
        • 24 peppercorns.
        • 16 cardamon pods.
        • 10 whole cloves.
        • 1 & 1/2 tablespoon curry powder.
        • 4 dried red chillies.
        • 2 bay leaves.
        • 1 cup of almonds.

     Other Stuff
        • 1 leg of lamb (~4.5 lbs of meat).
        • bag of peas.
        • 2-3 onions.
        • 6 cloves of garlic.
        • 2 strips of ginger.
        • 4 tsp of coriander powder.
        • 1/2 tsp of cayenne pepper.
        • 6 cups of water.
        • 1 tsp of garam masala.
        • 1/2 cup of heavy cream.
        • bundle of cilantro.

Instructions
I hate recipes that require complicated steps. So this is my reduction of two separate recipes into something quick, easy, and tasty.

Put all the ingredients of Mush in a pulverizing/crushing device (spice grinder, mortar & pestle, fists of fury). Add a few drops of water. Destroy it into Mush. Set it aside.

Butcher the meat off a leg of lamb. Trim the fat. Cut the meat into over-sized chunks. Julienne the onions. Pulverize the garlic and ginger into pulp.

Heat up an appropriate amount of oil over medium heat in a large vessel (stock pot, dutch oven, what have you). Throw the onions in. Brown onions. Salt onions. Throw the meat in with the Mush. Brown the meat. Add the water with the garlic/ginger pulp, coriander, cayenne pepper, and garam masala. Stir.

Reduce heat to low and let the mixture boil for 45 minutes. Add peas. Reduce heat to simmer. Add heavy cream. Finely chop the cilantro. Throw it in the pot.

Simmer 15 minutes.

Serve over rice/roti/nan, or eat it by itself. I don't care. It is good.

Result: