1-Begin with marinating: Mix 2.2 lbs of lamb pieces with ¼ cup 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 if using, and 1 tablespoon ginger garlic paste. Let it rest covered in the fridge for 2 hours to overnight. This step ensures the meat turns out tender and full of flavor.

2-Next, heat 1 to 2 tablespoons oil or ghee in a heavy pan over medium heat. Add whole spices like 1 bay leaf, 6 green cardamoms, 3 inch cinnamon piece, 2 black cardamoms if desired, and 1 to 2 star anise. Stir in 4 tablespoons fresh chopped mint leaves once they sizzle for added aroma. 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-medium heat for 1 hour, stirring every 15 minutes and adding more water as needed.

3-In another pan, heat the remaining oil or ghee and sauté 2 cups finely chopped onions with 1 to 2 slit green chilies for 6 to 7 minutes. Lower the heat and cook until golden, then add the remaining 1 tablespoon ginger garlic paste and cook until fragrant. Stir in the remaining ground spices, add 1½ cups tomatoes, and cook until the raw taste fades. For more grilling ideas with tender meat, check out our lamb kabobs recipe to enhance your skills.

4-After the lamb simmers for an hour, combine the onion-tomato mixture with the lamb, cover, and cook on low heat for another 50 minutes until tender. Stir every 5 to 7 minutes and add water if needed. Finally, adjust salt, garam masala, and kasuri methi to taste, garnish with ¼ cup chopped coriander leaves, and serve with rice, roti, naan, or bread. The total prep time is about 20 minutes with 1 hour 40 minutes cooking, around 2 hours excluding rest. Letting it rest for 2 to 3 hours improves the taste even more.