1-First, prepare the marinade by combining half of the spices (like 1 to 1.5 teaspoons Kashmiri red chili powder, ¼ teaspoon turmeric, 1 to 1.5 teaspoons garam masala, ⅜ to ½ teaspoon cumin powder, ½ tablespoon coriander powder, 1 teaspoon salt, and 1 tablespoon ginger garlic paste) with the 2.2 lbs of lamb and ¼ cup yogurt. Let it marinate for 1 to 2 hours or overnight for deeper flavor.

2-In a heavy-bottomed pan, heat 1 to 2 tablespoons oil or ghee over medium heat. Add the whole spices: 1 bay leaf, 6 green cardamoms, 2 black cardamoms (if using), a 3-inch cinnamon piece, and 1 to 2 star anise.

3-Once the spices sizzle, stir in 4 tablespoons fresh chopped mint leaves, then add the marinated lamb and cook on medium heat for 8 to 10 minutes until browned.

4-Pour in half of the 4 to 5 cups hot water, cover the pan, and simmer on low to medium heat for 1 hour. Stir every 15 minutes and add more hot water as needed to keep the meat tender.

5-Meanwhile, in another pan, heat the remaining oil or ghee (about 4 tablespoons). Sauté 2 cups finely chopped onions and 1 to 2 slit green chilies for 6 to 7 minutes on medium heat, then lower the heat and cook for 15 to 20 minutes until golden.

6-Add the remaining 2 tablespoons ginger garlic paste and sauté until fragrant. Stir in the rest of the ground spices, then mix in 1½ cups tomatoes and cook until the raw flavor dissipates.

7-After the lamb has simmered for 1 hour, add the onion-tomato masala to the pan. Mix well, cover, and cook on low heat for another 50 minutes, stirring every 5 to 7 minutes and adding hot water if needed, until the meat is fork-tender.

8-Finally, adjust salt, add any remaining garam masala and kasuri methi, then garnish with ¼ cup chopped coriander leaves. Let the curry rest for 2 to 3 hours or overnight for the best flavor before serving with rice, naan, or roti.