Place ginger and garlic in a blender with 4 tablespoons of water. Blend until you have a smooth paste.

Heat vegetable oil in a wok over medium-high heat. Brown the meat in batches, setting aside the browned pieces.

In the same hot oil, add black cardamom pods, bay leaves, whole cloves, peppercorns, and cinnamon stick. Let them sizzle until the cloves swell and bay leaves begin to color.

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

Stir in the ginger-garlic paste and cook for 30 seconds.

Add ground coriander, ground black cumin, red paprika, and cayenne pepper. Stir for about 30 seconds until the raw smell disappears. Add a splash of hot water if needed to prevent sticking.

Return the meat to the pan, stirring to coat it in the spice mixture.

Gradually incorporate the yogurt, adding just 1 tablespoon at a time and stirring for 30 seconds between additions to prevent curdling.

Fry for another 3-4 minutes, then pour in the beef broth. Bring to a boil, scraping up flavorful bits from the bottom of the pot.

Reduce heat to low, cover, and simmer until meat is tender—about one hour for lamb or two hours for beef. Stir occasionally.

Once meat is tender, uncover and boil off some liquid to create a thick, reddish-brown sauce.

Skim off any excess fat, then sprinkle with garam masala and black pepper before serving.