Method of Preparation :
Slice meat into medium cubes. Grind garlic, ginger, red chillies, cardamom, cloves, coriander, cumin, paprika and salt together and keep aside.
Heat ghee. Saute onions until light brown. Add ground paste and bay leaf and stir until fragrant. Add sliced meat and simmer for a few minutes. Add yogurt and mix well. Stir in the cinnamon, hot water and pepper to taste. Cover and cook on a low heat until the meat is very tender and the sauce thickens. While cooking, stir occasionally to prevent burning.
When it is done, discard the cinnamon stick and stir in the garam masala. Cover for a few minutes and remove from fire.