To make the marinade, put the spices, pastes, yoghurt, and fried onion in a large shallow dish and mix well. Add the meat cubes and rub evenly all over to coat. Cover and allow to marinate in the refrigerator for about 2 hours.
Transfer the marinated meat to a large pan and stir-fry over medium heat until the juices begin to boil. Reduce the heat and stir-fry for about 5 minutes, or until the juices have completely evaporated and the meat is cooked. Set aside.
Heat a little ghee or oil on an iron griddle or in a frying pan (skillet), add the garlic, and stir-fry over medium heat for about 30 seconds, or until it turns light golden. Add the chopped onions and stir-fry for 2 minutes, or until they become translucent. Now, add the ginger and chillies and stir-fry for a few seconds. Add the tomatoes and stir-fry for about 5 minutes, or until they become soft.
Next, add the cooked meat pieces and stir-fry for a further 2-3 minutes. Add the ground cumin, pepper, cardamom, cloves, and cinnamon, then season with salt and stir.
Now, add the rum and mix to combine. Finally, add the coriander and lemon juice, then sprinkle over the fenugreek leaves and give everything a final stir. Remove from the heat and adjust the seasoning, if necessary.