Marinate the lamb with all the spices, salt, yogurt, mint, tomatoes, ginger/garlic paste overnight or for an hour. Refrigerate
In a large pot heat the butter ghee. Add the whole spices, cinnamon stick, bay leaf. star aniseed, black cardamom and green cardamom. Fry until fragrant
Add the curry leaf and onion and fry until onion is golden brown
Add the marinated meat and bring to a boil
Lower the heat, cover and simmer. After 45 minutes add the fresh cream and simmer further until meat is tender and gravy thickens.
In between cooking you can add a little water if you prefer for more gravy
Serve with rice or naan bread