1. Combine the green chillies, garlic, onions and grind to a paste. Set aside.
2. Beat the yoghurt until smooth.
3. Add the ground paste, kasuri methi coriander powder, red chilli powder, salt to taste, turmeric and the meat.
4. Mix well and leave to marinate for at least 1 hour.
5. Boil corn the kernels.
6. Heat the ghee in a heavy-bottomed pan, add the cumin seeds, cinnamon, cardamom, cloves and the bay leaves.
7. Saute until the seeds splutter.
8. Add the meat alongwith the marinade and fry until pieces are browned all over and the water has dried.
9. Add approximately 5-6 cups of water, bring to a boil, cover and simmer on low heat until meat is almost cooked.
10. Add the milk and the corn kernels, stir cook constantly for 10-15 mins.
11. Remove from heat, add the lemon juice and stir. Adjust the salt.
12. Serve hot garnished with coriander.

Image: Flickr/creativecommons permanently scatterbrained