Heat a frying pan with ghee. Fry the onion slices until light brown.
Then add yoghurt and onion-ginger-garlic paste. Stir and cook until the water released dries up a bit to form a thick gravy. When oil starts to surface on top, add the meat slices and salt. Stir and cook.
Cook until water released from meat dries to form a thick gravy, and oil again surfaces on top.
Now add cinnamon and cardamom, and milk. Stir and close the lid.
Allow the meat to cook. When it is soft and tender, then increase the heat.
Cook until the meat becomes soft and flaky.