1-First, in a small bowl, mix the ground spices: 2 to 3 teaspoons red chili powder, 2 to 3 teaspoons garam masala, ½ teaspoon turmeric, ¾ to 1 teaspoon ground cumin, 1 tablespoon coriander powder, 2 teaspoons salt, and ½ tablespoon dried fenugreek leaves if using.

2-Marinate the 2.2 lbs (1 kg) bone-in lamb with half of the spice mix, 1 tablespoon ginger garlic paste, ¼ cup yogurt (or substitutes), and cover. Let it rest for 1 hour at room temperature or overnight in the refrigerator.

3-In a heavy bottom pot, heat 1 to 2 tablespoons oil or ghee. Add 1 bay leaf, 6 green cardamoms, 3 inch cinnamon stick, 2 black cardamoms (optional), and 1 to 2 star anise (optional). Once they sizzle, add 4 tablespoons chopped fresh mint leaves.

4-Add the marinated lamb and braise on medium heat for 8 to 10 minutes, stirring to avoid burning.

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

6-In a separate pan, heat the remaining 4 to 5 tablespoons oil or ghee. Add 2 cups chopped onions and 1 to 2 green chilies. Sauté for 6 to 7 minutes, then lower heat and cook until deep golden (15 to 20 minutes).

7-Add the remaining 1 tablespoon ginger garlic paste and sauté until aromatic. Stir in the remaining ground spices, then add 1½ cups tomatoes and cook until the raw flavor fades.

8-After 1 hour, add the onion, tomato, and spice mixture to the lamb. Cook covered on very low heat for 50 minutes or until tender, stirring every 5 to 7 minutes.

9-Taste and adjust salt, garam masala, and kasuri methi as needed. Garnish with ¼ cup chopped coriander leaves and let rest for 2 to 3 hours for best flavor.