1-First: combine the dry ground spices in a bowl. This includes the Kashmiri chili powder, turmeric, garam masala, cumin powder, and coriander powder. Marinate the lamb with half of this spice mix, 1 tablespoon of ginger garlic paste, salt, kasuri methi, and yogurt (or a vinegar/lemon juice option) for at least 1 hour.

2-Heat 1 to 2 tablespoons of oil or ghee in a heavy-bottomed pot. Add whole spices like the bay leaf, green cardamoms, black cardamom if you like, star anise, and cinnamon piece. Once they sizzle, toss in the chopped mint leaves for extra aroma.

3-Cooking the Lamb: Add the marinated lamb to the pot and braise it on medium heat for 8 to 10 minutes, stirring often. Pour in about 2 cups of hot water, cover, and simmer for 1 hour, checking and stirring every 15 minutes. In another pan, heat the rest of the oil or ghee and sauté onions and green chilies for 6 to 7 minutes, then cook until golden.

4-Stir in the remaining ginger garlic paste and the rest of the spice mix, followed by the tomatoes. Cook until the raw taste fades, then add this mixture to the lamb. Let it simmer until the lamb is tender, about 50 minutes more, adding water as needed.

5-Adjust seasoning before serving and garnish with coriander leaves. This process, which takes around 2 hours total, creates a dish full of depth perfect for pairing with rice or bread.