add ghee cook till smoking point

add clove, cardamoms, dried chilies and bay leaves

stir and add onions

stir add g&g until golden brown

add ground corriander, cumin, chilli powder to yogurt and whisk

add meat and seal

add dried chillies cook for 10mins

add yoghurt and stir until liquid absorbed by meat

add tomato puree and lamb stock, bring to boil

cook for 45 mins until meat is tender

serve with plain boiled rice