Step-by-Step Instructions

1. 1.Sauté the Lamb

   Heat 6 tablespoons of cooking oil in a large pan or wok over low heat. Add the lamb pieces and sauté them in the hot oil.

2. 2.Add Spices

   To the lamb, add 1 tbsp fennel seeds, 2 tbsp Kashmiri chili powder, 3 tbsp coriander powder, 1/2 tbsp turmeric powder, 1/2 tsp chili powder, and 1/2 tbsp salt. Mix everything thoroughly on low flame until the meat is well-coated with the spices.

3. 3.Add Aromatics

   Add the chopped ginger, 2 chopped green chilies, and one full bulb of crushed garlic to the pan. Stir to combine with the spiced meat.

4. 4.Add Vegetables

   Add 3-4 chopped red onions and 1 large chopped tomato to the pan. Mix well with the lamb and spices.

5. 5.First Cook

   Add a 2-inch cinnamon stick, stir, and cover the pan with a lid. Cook on a medium flame for 30 minutes, stirring every 10 minutes to prevent the curry from sticking to the bottom.

6. 6.Add Water and Simmer

   After 30 minutes, remove the lid and pour in 500 ml of water, enough to cover the meat. Stir everything well to combine.

7. 7.Final Cook

   Cover the pan again and continue to cook on a medium flame for another 30 minutes. This will allow the meat to become tender and the gravy to thicken. Cook until the curry reaches your desired consistency.

8. 8.Garnish and Serve

   Once the curry is cooked and has thickened, turn off the heat. Garnish with fresh chopped coriander if desired. Serve hot with chapati or rice.