Step-by-Step Instructions

1. 1.Prepare Ginger-Garlic-Chilli Paste

   In a mortar and pestle, add chopped ginger, garlic, green chillies, and a pinch of salt. Crush them into a coarse paste.

2. 2.Marinate the Lamb

   In a large bowl with the lamb pieces, add the prepared ginger-garlic-chilli paste, yogurt, coriander powder, cumin powder, turmeric powder, Kashmiri red chilli powder, half of the garam masala (1/2 tsp), and salt. Mix thoroughly to coat all lamb pieces. Let it marinate while you prepare the onions.

3. 3.Prepare the Onions

   Peel and thinly slice the onions. Ensure the slices are even for uniform cooking. Separate the sliced onion layers.

4. 4.Sauté Whole Spices

   Lightly crush the green cardamom pods. Heat 3-4 tbsp of oil in a wide pan over medium heat. Add the bay leaves, cinnamon stick, green cardamom, and cloves. Sauté for about 30 seconds until fragrant.

5. 5.Caramelize the Onions

   Add the sliced onions to the pan with a pinch of salt. Sauté on medium to low heat for about 10 minutes, stirring occasionally, until the onions are soft, translucent, and golden brown.

6. 6.Cook the Lamb

   Add the marinated lamb to the pan. Mix well with the onions and cook on medium-high heat, stirring constantly.

7. 7.Bhuna (Sauté) the Lamb

   Cover the pan and cook for 5 minutes to let the lamb release its juices. Then, uncover and continue to cook on high heat, stirring, until the liquid evaporates and oil separates from the masala.

8. 8.Simmer the Curry

   Once the oil has separated, add about 1 cup of hot water to create the gravy. Stir well, reduce the heat to low, cover, and simmer for 10-15 minutes until the lamb is tender.

9. 9.Finish and Garnish

   Check if the lamb is cooked. Add a pinch of sugar to balance the flavors. Sprinkle the remaining 1/2 tsp of garam masala and stir. Turn off the heat and garnish with freshly chopped coriander.

10. 10.Serve

    The lamb curry is ready. Serve hot with rice, naan, or bread.