Method

1. In a food processor, blend together - onions, garlic, ginger and the tomato purée.
2. In a medium sauce pan, heat ghee & oil and add cardamom pods, bay leaf and cinnamon stick. To this add lamb pieces and sear until the lamb is well browned all over.
3. Stir the onion paste in to the browned lamb, cook until dry and browned. Note - the oil will start to ooze out of the mixture when it is browned.
4. Add the garam masala, Kashmiri chili, cinnamon, cumin, coriander, salt and yoghurt, and cook for a minute.
5. Add water and simmer for 1 and a half hours until the meat is soft and tender, keep covered for aromas to hold (stir occasionally).
6. Serve hot.