Heat the oil in a pan. Add the onions, saute till light brown.
Add the whole and powdered spices, lamb, ginger paste, garlic paste, salt, and yoghurt, mix well.
Cover with a thick lid that can hold about 1 cm of water on it, and cook on a low flame for 2 hours.
Remove the lid and continue to cook if you want the preparation to be dry.
Add the garam masala, mix well and serve hot.
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