Step 1: Heat Oil and Sauté Onions

Heat 4 tablespoons of vegetable oil in a large pot over medium-high heat. Add 6 large sliced onions to the hot oil. Stir to coat. Add 1 teaspoon of salt to the onions. Continue to cook, stirring occasionally, until the onions are golden brown and softened (around 15-20 minutes).

Step 2: Add Lamb

Add 1 kg of diced lean lamb leg to the pot. Stir and cook for 2 minutes, ensuring the lamb is mixed with the onions.

Step 3: Add Tomatoes and Spices

Add 1 can (400g) of chopped tomatoes to the lamb and onions. Stir well to combine. Then, add 1 large bay leaf, 1 piece of cinnamon stick (or cassia bark, about finger length), 2 tablespoons of ginger-garlic paste, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of cumin powder, 1 teaspoon of chilli powder (medium to mild), 1 teaspoon of turmeric, 2 tablespoons of coriander powder, 2 tablespoons of garam masala, 4 cracked green cardamoms, 1 black cardamom, and 1 teaspoon of tomato puree. Stir all ingredients thoroughly until the spices are well incorporated.

Step 4: Simmer with Water

Pour 3/4 of a pint of water into the pot. Stir everything together. Cover the pot with a lid and simmer on low heat for 1 hour. Stir halfway through to prevent sticking.

Step 5: Bhunno the Curry

Remove the lid and increase the heat to high. 'Bhunno' (reduce) the curry for up to 30 minutes, stirring constantly, until most of the moisture has evaporated, the oil separates from the base, and the curry becomes thick and concentrated.

Step 6: Add Green Chillies, Yogurt, and Remaining Water

Add 4 chopped green chilies to the curry. Stir to combine. Add the remaining 1 teaspoon of salt and 2 tablespoons of Greek yogurt (or natural yogurt) to the curry. Stir well until fully incorporated. Pour in the remaining 1/4 pint of water. Stir.

Step 7: Final Simmer and Serve

Cover the pot again and simmer for a final 15 minutes on low heat, stirring occasionally, until the lamb is tender and the curry reaches your desired consistency. Turn off the heat. Dish the Mughlai Mirchi Gosht into serving bowls. Garnish with fresh julienned ginger and chopped fresh coriander. Serve hot.

• If making your own spices, roast and grind them for enhanced flavor.

• Don't be afraid to really reduce the curry down during the 'bhunno' stage to intensify flavors.

• Stir constantly during the reduction phase to prevent the curry from sticking and burning at the bottom.

• Chop coriander finely for garnish.

• Add green chilies towards the end to retain their texture and distinct heat.

• This recipe can also be made with chicken instead of lamb.