Here t'is:

Fry off one fine chopped onion until really soft & browned, then add 2 tsp salt, 3/4 tsp crushed black pepper, 2 cloves minced garlic, 2 chopped fresh green chillis & a 1" piece of grated fresh ginger, fry for 2 minutes, then add 2 cloves, 2 cardamon pods (or 1/5 tsp of seed), 1 1/2 tsp cumin powder, and 2 tsp of chilli powder (you could do worse than add 1 1/2 tsp ground coriander here too). Fry until the whole thing goes fragrant (about a minute) then add in the meat (cubed beef, chicken or lamb - about 1lb). Stir fry for about five minutes, then add a can of chopped tomatoes and 1 tsp sugar (to balance the acidity of the tomatoes), stir well, then add about 3/4 cup of yoghurt & stir. Reduce heat, put on lid & simmer until the meat is tender (30-45 mins?)... When almost ready, taste to adjust seasoning (salt probably), then squeeze in the juice of 1/2 a lemon, add 2 tsp ground garam masala powder & a handful of chopped coriander. Take off the heat, stir to combine coriander & serve.

All of the ingredients can be found easily except for Garam Masala. It is a spice mix. You can make one from scratch and Madhur Jaffrey has one listed in her book, however it is a pain and very time consuming. My recommendation here is get one at an Indian grocer. They have tons of it there. It is a powder, usually comes in a box. You must have it...the dish won't work without it. Coriander is simply the leaves of Cilantro.

Also: the chili powder MUST be Indian-style chili powder, not Southwestern or Mexican. Asiatic will work also. Get at Indian Grocer if you can. The green chilis here are the thin, finger-shaped HOT chilis. You can get them at your grocer, but again best bet is Indian store. In your veg section, look for chilis that are green, about finger-length and labeled "hot". When you prep them, cut length-wise and remove the seeds first. Then, chop as fine as you can and add to the mix.