Stew of lamb and potatoes

Sauté two chopped onion, 2-4 cloves of garlic and generous piece of fresh ginger grated or finely chopped. When onions change colour add about 750 g. lamb meat (meat can be with bones, it will make the sauce richer in taste) cut into 2" pieces, fry lightly until meat starts to turn brown. Add 1-2 tsp. chili powder, 3/4 tsp. turmeric, 1 tsp. cumin, 1 1/2 tsp. coriander, fry two more minutes.
Add 1 1/2 cup chopped tomatoes (from can) and 1 cup of water, salt and pepper, a 3" piece of cinnamon, 4 pods green cardamom, 3 cloves.  
Simmer covered on small flame until meat is nearly done, add potatoes, about same amount as meat and cut into similar seized pieces. Simmer until potatoes are done.  
Serve with Basmati rice, maybe a dhal of red lentils, and a green salad or a yogurt raita.  
Been eating similar dishes in India often