Take a clay pot with a lid and clean it properly.
Heat the ghee and canola oil combo on high flame and add all dry masalas including, cardamom, cinnamon, black peppercorns, and bay leaves.
Once they crackle add the onions and fry till light brown. Add ginger and garlic paste and brown till oil starts separating.
Add the mutton and stir well for a couple of minutes. Add the powdered masalas including coriander, red chilli and turmeric powders as well as salt. We will check and correct the salt towards the end.
Fry the masalas for about 7-8 minutes or till they are fragrant. Bring the heat to low.
Add the yoghurt and give it a mix and add the quartered potatoes.
Cover the top of the matka or round clay pot with the kneaded flour making a circle till both ends meet. Cover with the lid and roll part of the dough over the lid to seal it. (check the visual process).
This will now slow cook for about 2 hours on slow heat.
Remove from fire. Rest it for about 10 minutes, correct the salt if needed
Serve with tandoori roti, naan or basmati rice.