- 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
- 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.