1-Marinating the Lamb: First, mix together the marinade using 1/4 cup plain yogurt, 1 tablespoon ginger garlic paste, 2 to 3 teaspoons Kashmiri red chili powder, 1/2 teaspoon turmeric powder, 2 to 3 teaspoons garam masala, 3/4 to 1 teaspoon ground cumin, 1 tablespoon coriander powder, 2 teaspoons salt, and 1/2 tablespoon kasuri methi if you have it. Coat 2.2 lbs of bone-in lamb pieces in this mixture and let it sit for at least 1 hour or overnight in the fridge.

2-This step helps the spices sink in and tenderize the meat, making your curry even better. Once marinated, you’re ready to cook.

3-Cooking the Lamb: Heat 1 to 2 tablespoons oil or ghee in a heavy-bottom pan over medium heat. Add the whole spices: 1 large bay leaf, 6 green cardamoms, a 3-inch cinnamon piece, and optionally 2 black cardamoms and 1 to 2 star anise. Stir in 4 tablespoons fresh chopped mint leaves, then add the marinated lamb and braise it for 8 to 10 minutes, stirring often.

4-Pour in half of 4 to 5 cups hot water, cover the pan, and simmer on low to medium heat for 1 hour. Remember to stir every 15 minutes and add more water if the mixture gets too thick.

5-Preparing the Masala: In another pan, heat the remaining oil or ghee (about 4 tablespoons) and sauté 2 cups finely chopped onions with 1 to 2 slit, deseeded green chilies for 6 to 7 minutes on medium heat. Lower the heat and keep sautéing until the onions turn golden, which takes 15 to 20 minutes.

6-Add the remaining 1 tablespoon ginger garlic paste and cook for 1 to 2 minutes until it smells fragrant. Stir in the rest of the ground spices, then quickly add 1 1/2 cup tomatoes and cook until the raw smell fades.

7-Combining and Finishing: After the lamb simmers for an hour, mix in the onion-tomato masala. Cover and cook on low heat for another 50 minutes or until the lamb is tender, stirring every 5 to 7 minutes. Taste and adjust with more salt, garam masala, kasuri methi, or black pepper as needed.

8-Garnish with 1/4 cup chopped coriander leaves and let the curry rest for 2 to 3 hours or overnight to deepen the flavors. The whole process takes about 20 minutes to prep and 1 hour and 40 minutes to cook, yielding a rich, aromatic dish that serves 4 to 6 people.