THE ONIONS: Peel, wash and slice half the onions, chop the rest.
THE YOGHURT: Whisk in a bowl.
Heat 150g of ghee in a handi, add the sliced onions, saute over medium heat until golden brown, add mutton, chopped onions, cardamom, cloves, cinnamon and bay leave, bhunno* until the liquid has evaporated. Add coriander, red chilies, turmeric, and salt, stir. Add the ginger and garlic pastes and again bhunno* until the fat leaves the masala. Then add yogurt, bring to a boil, reduce to medium heat, cook for 10 minutes, add water (approx. 750 ml), bring to a boil again, cover and simmer, stirring occasionally, until lamb is tender. Remove the meat from the gravy and keep aside.
Heat the remaining ghee in a separate handi, add the two flours and cook over low heat, stirring constantly, until light brown. Add the gravy and stir (ensure there are no lumps). Pass the thickened gravy through a soup strainer into its original handi (make sure it is clean), return the meat into the strained gravy and bring to boil. Add garam masala and the mace and cardamom powder, stir. Adjust the seasoning. Then add vetiver (khus), cover and simmer for 8-10 minutes.
Remove to a bowl and serve with Khameeri roti or Kulcha.
*bhunno: A combination of light stewing, sauteeing and stir-frying