1-Marinating the Lamb First, mix the lamb with the marinade ingredients. Combine 2.2 lbs of bone-in lamb pieces with ¼ cup plain yogurt, 2 to 3 teaspoons Kashmiri red chili powder, ½ teaspoon turmeric, 2 to 3 teaspoons garam masala, ¾ to 1 teaspoon cumin powder, 1 tablespoon coriander powder, 2 teaspoons salt, ½ tablespoon dried fenugreek leaves, and 1 tablespoon ginger garlic paste. Let it sit for at least 1 hour or overnight in the fridge for deeper flavors. This step tenderizes the meat and infuses it with spice.

2-Cooking the Lamb Heat 1 to 2 tablespoons oil or ghee in a heavy pot over medium heat. Add whole spices like 1 bay leaf, 6 green cardamoms, a 3-inch cinnamon piece, 2 black cardamoms (if using), and 1 to 2 star anise. Stir in 4 tablespoons fresh chopped mint leaves, then add the marinated lamb and braise for 8 to 10 minutes. Pour in half of 4 to 5 cups hot water, cover, and simmer on low to medium heat for 1 hour, stirring every 15 minutes and adding more water as needed.

3-Preparing the Masala Meanwhile, in another pan, heat the remaining oil or ghee and sauté 2 cups finely chopped onions with 1 to 2 slit, deseeded green chilies for 6 to 7 minutes. Lower the heat and cook until golden, about 15 to 20 minutes. Add the remaining 1 tablespoon ginger garlic paste and sauté until aromatic, then mix in the rest of the ground spices from the marinade. Stir in 1½ cups chopped or pureed tomatoes and cook until the raw flavor disappears, roughly 5 minutes.

4-Combining and Finishing After the lamb simmers for an hour, add the onion-tomato masala to the pot. Cover and cook on low heat for another 50 minutes, stirring every 5 to 7 minutes to prevent burning and adding hot water if needed. Adjust seasoning with salt, garam masala, kasuri methi, and black pepper to taste. Finally, garnish with ¼ cup chopped coriander leaves. The curry tastes best after resting for 2 to 3 hours or overnight before serving with rice or flatbreads. Pair it with a simple coffee cake for a complete meal, as suggested on our site.