Mix together, the elaichi, laung, badi elaichi, chilli powder, dhania powder, haldi, ginger and garlic paste, dahi, salt and the meat.
In the pan in which you plan to cook the meat, heat the ghee and fry the onions till brown and crisp.
Drain the onions out of the hot ghee with a slotted spoon. Cool and grind to a paste (using some water to facilitate this). Keep aside.
Add the meat mixture to the remaindered ghee over high heat.
Turn around to mix well, and when the meat pieces look opaque, lower the heat and let it simmer, covered, for about an hour or till the meat is tender and the fat separates.
Keep stirring a few times to see that it does not scorch. (If the meat is tender before fat separates, remove the pieces and cook the masala till fat separates, and then add the meat back ).
Add the onion paste and cook some more till well blended, and serve garnished with the coriander leaves. In case you want some gravy to it, add water according to taste, and simmer for another five minutes before serving.
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Key Ingredients: Lamb Meat, Clarified Butter, Onion, Green Cardamom, Cloves, Black Cardamom, Kashmiri Mirch, Coriander Powder, Turmeric, Ginger, Garlic, Yogurt, Salt, Coriander Leaves