Muscat Gosht (Lamb in Spicy Tomato Gravy)

Ingredients

• 0.3 cup chile de arbol peppers dried
• 1 tablespoon peppercorns black
• 1 stick cinnamon 3 inch
• 1.7 tablespoons ginger/garlic paste 
• 9 tablespoons ghee clarified butter
• 1.7 tablespoons ginger paste 
• 2.3 pounds lamb shoulder boneless cut into 1 1/2 inch pieces
• 3  onions sliced
• 1 tablespoon salt 
• 1 teaspoon cardamom seeds black
• 1.8 cups tomatoes chopped

Equipment

• frying pan
• wok

Directions

1. Place a large wok or skillet over low heat.
2. Combine the lamb, onion, tomato, garlic paste, ginger paste, peppercorns, cinnamon, dried peppers, cloves, cardamom seeds, and salt in the pan and stir; cover and cook until the mutton is tender, 30 to 35 minutes. Stir in the ghee. Cook until the sauce has thickened, 10 to 15 minutes.