2tablespoonsginger garlic paste(1 tablespoon ginger and 1 tablespoon garlic, mashed into a fine paste)
1 1/2tablespoonschili powder(we're not sure what kind of chili powder we used, but it wasn't as spicy as the regular old McCormick stuff. Use your own taste preferences to determine how much chili you'd like to use)
2red chilis(finely chopped or mashed into a paste)
In a large bowl, add the lamb, ginger garlic paste, and chili powder. Mix well and allow to marinate for at least 2 hours, or overnight.
In a large pot, brown the lamb. Add the onions, tomatoes, and chilis, and cook for a few minutes, until the vegetables start to cook down. Add the garam masala, salt, cinnamon stick, cloves, and bay leaves. Mix well. Add 2 cups of water and bring to a boil. Once it's boiling, lower the heat, cover the pot, and simmer for 90 minutes to 2 hours, stirring occasionally.
While that's happening, toast the coconut flakes in a dry pan over low heat until golden brown. When the meat is tender, stir the coconut flakes into the curry. Serve!