Ingredients

• 2 1/4 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
• 3 onions, sliced
• 1 3/4 cups chopped tomato
• 1 2/3 tablespoons garlic paste
• 1 2/3 tablespoons ginger paste
• 1 tablespoon black peppercorns
• 1 (3 inch) cinnamon stick
• 1/4 cup dried chile de arbol peppers
• 5 whole clove
• 1 teaspoon black cardamom seeds
• 9 tablespoons ghee (clarified butter)
• 1 tablespoon salt

Instructions

1. Place a large wok or skillet over low heat. Combine the lamb, onion, tomato, garlic paste, ginger paste, peppercorns, cinnamon, dried peppers, cloves, cardamom seeds, and salt in the pan and stir; cover and cook until the mutton is tender, 30 to 35 minutes. Stir in the ghee. Cook until the sauce has thickened, 10 to 15 minutes.