1-Getting started with this lamb curry begins with preparing your ingredients for smooth cooking. Mix the lamb with half the ground spices, half the ginger garlic paste, salt, kasuri methi, and yogurt or its substitute, then marinate it for at least 1 hour or overnight in the fridge to enhance flavors. The total preparation takes about 20 minutes, while cooking runs around 1 hour and 40 minutes, not counting marination time.

2-Heat 1 to 2 tablespoons of oil or ghee in a heavy-bottom pot over medium heat, and add the whole spices until they become aromatic, followed by the mint leaves and marinated lamb. Braise this mixture for 8 to 10 minutes, then pour in half the hot water, cover, and cook on low to medium heat for 1 hour, stirring every 15 minutes and adding more hot water as needed. Meanwhile, in another pan, heat the remaining oil or ghee and sauté the onions and green chilies for 6 to 7 minutes, then reduce the heat and cook until golden, which takes about 15 to 20 minutes.

3-Next, add the remaining ginger garlic paste and sauté until fragrant, stir in the rest of the ground spices, and incorporate the tomato puree. Cook until the raw tomato flavor disappears, usually a few minutes. After the initial hour of cooking the lamb, mix in this onion-tomato masala and continue simmering on low heat for about 50 minutes until the meat is tender, stirring every 5 to 7 minutes and using hot water to keep the consistency right. Finally, adjust the seasoning with salt, garam masala, kasuri methi, and optional black pepper or chili flakes, then garnish with chopped coriander and serve with rice, naan, or roti for the best results.