In a bowl, combine yogurt, ginger paste, garlic paste, 1 1/2 tablespoons of the red chile powder and turmeric. Whisk well until thoroughly combined.

Add meat and mix until well coated.

Marinate in refrigerator for at least 2 hours.

In a heavy bottomed pot, heat oil. Add onions and cook until they start to brown.

Add cardamom and cloves.

Add meat with all the marinade.

Cook on high heat for about 10 minutes, until most of the marinade has evaporated.

Add tomatoes and caraway.

Cook for 5 minutes until tomatoes have softened.

Add curry leaves and 6 cups water. Bring to a boil.

Add remaining chile powder and reduce to a simmer. Simmer for about 1 hour, until meat is soft and tender.

Add lemon juice and salt.

Serve with Basmati rice.