Heat ghee to a smoking point in a handi, add cloves, green cardamom, black cardamom, and cinnamon, stir over medium heat until the green cardamom begins to change colour. Add meat, increase to high heat, stir-fry for 4-5 minutes.
Remove handi/pan from heat, stir in yoghurt and bhunno/stir-fry over medium heat until the fat leaves the sides, mix in stock and bhunno/stir-fry until the fat leaves the sides.
Repeat the process of adding 2 tbs of stock at 4-minute intervals until the meat is reddish brown.
Then add ginger powder, black cumin and Kashmiri Mirch powders (dissolved in 240 ml of water), bring to a boil, reduce to medium heat and bhunno/stir-fry until the fat leaves the sides.
Add the remaining stock and salt, bring to a boil, reduce to low heat, cover and simmer, stirring occasionally, until the meat is cooked and tender.