Method of Preparation :
Soak chana overnight. Pressure cook in enough water for 20 minutes. Strain and keep the stock aside.
Heat oil and ghee together. Add onion paste and fry till light brown. Sauté well by adding ginger garlic paste. Stir in the well beaten curd and fry along with green chilli, magaj and poppy seed paste. Add mutton pieces. Fry well over a moderate heat. When oil separates, add stock and salt and pressure cook for 10 minutes.
Add cooked chana to the mutton and a little water, if needed. Cook for 10 minutes. Finally add ground coriander leaves and garam masala and cook for few minutes till gravy thickens. Remove from heat.
Sprinkle lime juice, chopped onions and coriander leaves and serve hot.