1- Creating lamb curry starts with preparing your ingredients to ensure everything flows smoothly. Begin by mixing the ground spices in a bowl, which includes items like garam masala and turmeric. This step sets the foundation for the rich flavors ahead.

2- Next, marinate the lamb with half the spice mix, half the ginger garlic paste, salt, kasuri methi, and yogurt or its substitute. Cover it and let it sit in the fridge for 2 hours to overnight, as this tenderizes the meat and boosts taste. Once that’s done, heat 1 to 2 tablespoons of oil or ghee in a heavy pot and add the whole spices like bay leaf, cardamoms, and cinnamon until they sizzle.

3- Then, add the mint leaves and the marinated lamb, braising it on medium heat for 8 to 10 minutes. Pour in half the hot water, mix well, cover, and cook on low to medium heat for 1 hour, stirring every 15 minutes and adding water if needed. In a separate pan, heat the remaining oil or ghee and sauté onions and green chilies for 6 to 7 minutes, then lower the heat and cook until golden, about 15 to 20 minutes.

4-Continuing the Process: After that, add the rest of the ginger garlic paste and cook for 1 to 2 minutes until it smells great. Turn off the heat, stir in the remaining ground spices, add the tomato puree, and cook until the raw taste fades. Now, mix this onion-tomato masala into the lamb pot after its first hour of cooking.

5- Cover and simmer on low heat for about 50 minutes until the meat is fork-tender, stirring every 5 to 7 minutes and adding water as necessary. Finally, taste and adjust the salt, garam masala, kasuri methi, and pepper, then garnish with coriander leaves. For the best results, let the curry rest for 2 to 3 hours or overnight before reheating. The total prep time is about 20 minutes, with 1 hour and 40 minutes of cooking, plus resting.