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Marinate the meat in 100 gm yoghurt for at least 1 hour. Make a paste of onions (85 gm), green chillies, dessicated coconut, garlic, ginger and red chillies. Heat oil in a pan and fry the remaining amount of onions, finely chopped. Add the paste of spices and lamb to the pan and fry for 25 minutes. Add the remaining yoghurt and hot water to the pan and cook the lamb until tender. Fry cardamom, cloves, whole black pepper and cinnamon separately in a dry pan for few minutes. Crush them into fine pieces and add to the lamb. Cook for another 20 minutes. Serve hot with any Indian rice or bread item.
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