Puree half of the red onion, the ginger-garlic paste, rawit peppers, the salt, 1 tablespoon of mustard oil and 1 tablespoon of Greek yogurt in the blender or with an immersion blender to a marinade. Divide the marinade over the meat and massage it well into the meat. Cover and let marinate in the refrigerator for at least 6 hours, but preferably overnight.
Crush the cardamom pods, remove the cover and grind the seeds with the cloves and cinnamon in a mortar.
Heat the remaining mustard oil in a frying pan over medium heat and sauté the freshly ground spices from the mortar with the bay leaves, dried chili peppers and the asafoetida and sugar for 1 minute. Add the rest of the onion and fry for 5 minutes. Add the remaining Greek yogurt and the remaining ground spices and heat for 3-4 minutes.
Add the meat including the marinade and fry on all sides, stirring. After 5 minutes, increase the heat and cook for another 5 minutes, stirring. Add 120 milliliters of water and stew the meat with the lid on the pan for 45 minutes, stirring occasionally.
Finally, add in the sugar, garam masala and ghee. Delicious with rice.
Notes
This recipe also traditionally uses potatoes along with the meat. I have skipped it in this one. But feel free to add 2 large potatoes quartered and added along with the meat in the pan.