Add the milk and saffron to a small bowl and set aside.
Heat oil in a pot on high heat and add ghee. Once melted, turn the heat down slightly and add black cardamom, cloves and whole peppercorns. Saute for 20 seconds before adding the whole red chilies, cumin seeds and asafoetida.
Add the onions and cook for ten minutes until golden brown. Then stir in the garlic and ginger.
Cook for 2 minutes. Add the lamb and cook on high heat for 5-6 minutes, till it turns slightly brown.
Pour in 125 ml water and cook for 10-12 minutes on low heat.
Add the Kashmiri red chilli powder, fennel powder, coriander powder, salt and milk with saffron.
In a small bowl combine the yoghurt and cornflour. Mix and add to the lamb. Cook out for a minute and then add 250 ml water.
Bring to a simmer, turn the heat down and cover. Cook for 1 - 1 ½ hours over a low heat.