Step-by-Step Instructions

1. 1.Heat Oil and Sauté Onions

   Pour approximately 60ml of vegetable oil into a large pot and heat it. Add the 6 large sliced onions to the hot oil. Stir the onions and add 1/2 teaspoon of salt to help draw out moisture. Continue to cook and stir the onions for about 20 minutes until they are golden and some are nicely browned.

2. 2.Add Lamb and Tomatoes

   Add 1 kg of diced lamb to the pot with the onions. Stir and cook for about 2 minutes until the lamb is sealed. Then, add one tin of chopped tomatoes (Cirio brand recommended) and stir them through the lamb and onions.

3. 3.Add Whole Spices, Pastes, and Ground Spices

   Add the cinnamon stick (or cassia bark) and bay leaf. Then, add 2 tablespoons each of ginger paste and garlic paste. Follow with 1/2 teaspoon of smoked paprika, 1/2 teaspoon of cumin powder, 1 teaspoon of chili powder, 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 the ingredients thoroughly until they are well combined and the spices become aromatic.

4. 4.Simmer the Curry

   Add 3/4 of the pint of water (approximately 426ml) to the pot. Stir everything together, then place the lid on the pot. Let the curry simmer for 1 hour, checking and stirring halfway through to ensure it doesn't stick.

5. 5.Reduce the Curry (Bhunno) and Add Chilies

   After 1 hour of simmering, remove the lid. Turn the heat up to high. Stir constantly to reduce the curry, allowing the moisture to evaporate and the sauce to thicken. This process is called 'Bhunno the dish'. Continue reducing for up to 30 minutes, until the curry is very thick and the oil begins to separate from the base. Add the 4 chopped green finger chilies during this reduction phase.

6. 6.Add Fresh Coriander, Yogurt, Remaining Salt, and Final Water

   Add most of the chopped fresh coriander, 2 tablespoons of Greek yogurt, and the remaining 1.5 teaspoons of salt to the curry. Stir well to combine. Then, add the final 1/4 pint of water (approximately 142ml) to achieve the desired gravy consistency. Stir again and cook for a final 15 minutes.

7. 7.Serve and Garnish

   Turn off the heat. Dish out a portion of the Mughlai Mirchi Gosht into a serving bowl. Garnish with julienned fresh ginger and the remaining chopped fresh coriander. Serve hot.