Add the lamb and remove the scum that rises to the surface.
When the water is clear, add the garlic and continue to boil for 4-5 minutes.
Add the salt and cook until the lamb is half done.
Add the green and black cardamoms, cloves, turmeric powder, ginger powder, onion paste, yogurt, red chilli water and ghee.
Mix well, reduce heat and cook covered until the lamb is tender.
Add the cockscomb flower extract and black cumin seeds.
Mix well and sprinkle dry mint leaves.