Curry with stir-fried spices

I went to the library last week and found out that they have shelves and shelves full of cookbooks. So I borrowed one called The Great Curries of India. Here is the first one that we tried; it is a recipe from Dehli called Bhuna Gosht.

1/3 cup oil
2 bay leaves
1 black cardamom
2-in cinnamon stick
10 peppercorns
4 cloves
1 1/2 onions, very finely chopped
1 oz fresh ginger, peeled and pureed
2/3 oz garlic, finely chopped
1/4 oz green chiles, chopped
2 1/4 lb lamb (I used chicken)
salt
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
1 tsp garam masala powder
2 small tomatoes, pureed
1/3 cup plain yogurt
1 Tbps chopped cilantro leaves, to garnish

1. Heat the oil in a cooking pot with the bay leaves, cardamom and cinnamon stick. When the leaves begin to fry add the peppercorns and cloves. After a minute put in the onions and saute until lightly colored, about 15 minutes.

2. Add the ginger, garlic, green chiles, meat and 1 tsp salt and stir-fry over a low heat for 20 minutes. During this time stir every few seconds, scraping the spices off the bottom of the pot. Add 2 Tbsp water whenever it gets too dry.

3. Then add the turmeric, coriander, cayenne pepper and garam masala powders and stir continuously for 5 minutes, adding 2 tablespoons water. Add the pureed tomatoes and cook for 5 minutes, stirring frequently.

4. Add 4 cups water and simmer for 15 minutes. Whisk the yogurt and add to the pot. Cook over gentle heat until meat is tender. Sprinkle with chopped cilantro leaves.