Step 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.

Step 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.

Step 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.

Step 4: Add Vegetables

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

Step 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.

Step 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.

Step 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.

Step 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.

• Kashmiri chili powder is recommended for a vibrant red color without excessive heat. Paprika can be used as a substitute.

• Stir the curry every 10 minutes while it's covered to prevent it from sticking to the bottom of the pan.

• Adjust the final cooking time based on your desired gravy consistency; cook longer for a thicker gravy.

• This recipe can also be made with pork, chicken, or beef instead of lamb.