Marinate 1 kg mutton in a heavy bottom pot with 4 tbsp ghee, 4 tbsp oil, 250 grams curd, 1 bay leaf, 2 inch cinnamon, 3/4 mace, 5 cloves, 3 green & 2 black cardamom, a paste prepared by blending together 6 boiled onions, 2 strings of curry leaves, 1 handful of coriander stems, 3 handfuls of toasted foxnuts & 8-12 green chillies adding just a bit of water.