PREPARATION

1. Heat 60 milliliters oil, 60 milliliters ghee in a pot, add 2 bay leaves, 1 inch cinnamon stick, 10 black peppercorns, 2 pods black cardamom and stir well.

2. Add 2 tablespoons ginger garlic paste and saute for 2 - 3 minutes.

3. Now, add 270 grams onions and fry till translucent.

4. Then, add 2 tablespoons green chili, 140 grams tomato and saute till the tomatoes turns soft and pulpy.

5. Add 1 teaspoon turmeric, 1 teaspoon cumin powder, 2 teaspoons coriander seeds powder, 3 teaspoons paprika and mix it well.

6. Now, add 60 milliliters water, 700 grams mutton kaleji and mix well. Cook for 5 - 7 minutes.

7. Then, add 225 grams yogurt, 1 1/2 teaspoons salt, 1 teaspoon garam masala and mix it well. Cook for another 3 - 5 minutes.

8. Garnish with lemon slice and green chili.

9. Serve.