Wash the meat,Drizzle the lemon juice, and some salt and toss and allow it sit for about an hour. Add the 2 tbsp yogurt and 1 tbsp mustard oil to the meat and marinate it for at least 3 hours. Overnight works better.Whisk yogurt with red chili powder, half the amount of the green cardamom powder and half amount of the black cardamom powder,all of the ginger powder, half the amount of the fennel seed powder. Set aside.Heat the mustard oil,Add the asafoetida to the hot oil. Add the cinnamon,Bay Leaf and the fresh grind of black peppercorn  and saute until aromatic, only a few seconds. When the spices sizzle add the meat to the pan and cook at medium heat, while tossing them occasionally until they start to brown. This will take10-20 minutes.Now add the powdered clove, rest of the cardamom,  and the rest of the fennel powder.Toss well for the spice mix to coat the meat and cook on low for another 10-15 minutes while scraping the bottom of the pan.Remove pan from heat. Add a few splashes of water to the oil to cool down the content of the pan.Wait for a minute and then add the whisked and spiced yogurt a little at a time to the pan and keep stirring it. Keep doing this until you have added the entire yogurt. Put the pan back on the stove in very low heat. Add 2 cups of water, give it a good stir and tightly cover the pan. Cook until the meat is cooked through and is tender and the oil has separated on the sides. Uncover, stir in the Garam Masala. Add and adjust salt. Gently stir everything in and cover it back again until ready to serve.Add the fresh mint if you want just before serving. 

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