Step 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.

Step 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.

Step 3: Prepare the Onions

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

Step 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.

Step 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.

Step 6: Cook the Lamb

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

Step 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.

Step 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.

Step 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.

Step 10: Serve

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

• Whole spices can be replaced with an additional 1/2 tsp of Garam Masala.

• Fresh ginger-garlic can be replaced with 1 tbsp of store-bought ginger-garlic paste.

• Slice the onions thinly and evenly so that they brown evenly and melt into the gravy.

• Be careful not to burn the onions, otherwise they will turn bitter.

• If onions are sticking to the bottom of the pan, add a splash of water to deglaze.

• At the end of cooking, you can remove the whole spices before serving if you prefer.