Cut the meat into fairly large cubes. Peel the onion, garlic, chili, and ginger. Ginger and garlic rub on a coarse grater. Onion and chili cut quite large.
Separate the leaves of mint and cilantro from the stems, finely chop the stems.
Heat the oil in a saucepan with a thick bottom, put the broken cinnamon stick, cumin seeds and curry leaves, fry over medium heat for 10 seconds. and add onions with green chili. Salt and fry for 3 minutes. Add mint and cilantro stalks.
Pour turmeric, ground coriander, and red hot pepper, mix well, cook for 30 seconds.
Put the lamb, mix thoroughly, increase the heat to high, and cook, continuing to stir from time to time, 5min.
Pour in 3 cups of boiling water, bring to a boil, close the lid, reduce the heat to low, and cook until the meat is soft, about 1 hour.
Slice the tomatoes rather finely(if you want, you can pre-scald them and remove the skin). Put in a pan with lamb, increase the fire.
When the liquid boils again, add garam masala and salt to taste. In 5–10 minutes Put mint leaves and cilantro, mix, remove from heat and let stand under a lid for 10 minutes.
