Wash lamb cubes well and strain excess water.
Now heat desi ghee in a pan and saute onion till light brown.
Then add crushed ginger, garlic paste and saute.
Next, add all the other spices with tomatoes and cook for 10-15 minutes. Keep adding water as required.
Now add mutton. Cook for 10-15 minutes more.
Add 1 liter water and steam on low flame for 30 minutes, or till tender.
Turn up flame and add yogurt and cream mixed together. Keep stirring till it comes to a boil, to avoid splitting of yogurt.
Cook till gravy becomes thick and a little dry.
Serve with naan or steamed rice.
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Key Ingredients: lamb meat, salt, mace, clarified butter, onion, ginger, red chilli, tomato, yogurt, cream, garlic, bay leaf, green cardamom, cinnamon, cumin seeds, coriander seeds, dry ginger powder