Method 1. Melt half of ghee (Clarified butter) in karahi pot. 2. Add in 2/3 of sliced onion and braise till golden. 3. Place in liquidizer with chopped tomatoes and a little water. Blend. 4. Heat remainder ghee (Clarified butter) add remainder onion with kulunji, star anise, elachie and bay leaves. 5. Cook until onions are lightly golden. 6. Add masala, vinegar, mustard powder and spices. 7. Braise till fragrant, then add lamb/mutton pieces. 8. Seal meat well, then add in liquidized tomatoes and 2 cups water. 9. Cook on medium heat till reduced. 10. Check if meat is tender, if not add more water and cook till tender. 11. Add yoghurt and kasturi Methi (Fenugreek). 12. Cook until oil comes on top & gravy is thickened. 13. Garnish with coriander leaves, lemon slices, julienned ginger & tomato slices. 14. Serve with naan bread/ roti/ basmati rice.