1.  garlic                crushed                          6-8 lrg cloves
2.  fresh ginger          grated                           1" x 2-3"
3.  Onion                 cut into very small pieces       1 very large
4.  Garam Massala                                          2 hip teaspoons
5.  Dry whole corriander  freshly roasted,lightly crushed  1/2 cup full
6.  Cloves                crushed                          6 to 8
7.  Turmeric                                               1 teaspoon
8.  Cinnamon              whole pieces                     6-7 lrg pieces
9.  Cardemum              crushed large cloves             6-8
12. Lemon rind            chopped in to thin slithers
    Lemon juice                                            1/2 lrg lemon
13. Mint                  chopped up                       10 leaves
14. Green corriander      chopped
15. Oil                                                    1 lrg spoon or 1/4 cup

Mix all this with the meat thoroughly and leave it to marinade overnight or 12-15 hours.
Put the marinade meat in an oven dish (with lid).
Add 8 to 10 dry prunes and dry apricots (see option below).
Put the dish in the oven and cook for 3 to 4  hours on a very low heat (say 1-1.5 on a gas oven).
Turn the meat every half hour.
After cooking, remove excess oil from the dish.
The meat should be well cooked and tender.

To make this juicy add Tomato Puree.
To make it hot add green chillis to the marinade, but do not include the prunes or apricots.