1-Start by marinating the lamb to lock in flavors: Combine 2.2 lbs (1 kg) bone-in lamb pieces with ¼ cup plain yogurt, half of the 2 tablespoons ginger garlic paste, and half of the spice mix including 2 to 3 teaspoons Kashmiri red chili powder, ½ teaspoon turmeric powder, 2 to 3 teaspoons garam masala, ¾ to 1 teaspoon cumin powder, 1 tablespoon coriander powder, 2 teaspoons salt, and optionally ½ tablespoon kasuri methi. Let it sit in the fridge for 2 hours to overnight.

2-Once marinated, heat 3 tablespoons of oil or ghee in a pan over medium heat: Add whole spices like 1 bay leaf, 6 green cardamoms, 2 black cardamoms, a 3-inch cinnamon stick, and 1 to 2 star anise to release their aroma. Then, add the marinated lamb and braise for 8 to 10 minutes.

3: Pour in 4 to 5 cups hot water, bring to a simmer, and cook for about 1 hour, stirring and adding more water if needed.

4: In another pan, use the remaining 3 tablespoons oil or ghee to sauté 2 cups finely chopped onions and 1 to 2 slit green chilies until the onions are deep golden, about 20 minutes.

5: Add the rest of the ginger garlic paste and cook until fragrant, then mix in the remaining spices and 1½ cups tomatoes. Cook until the raw flavor disappears.

6: Combine this masala with the lamb, cover, and cook on low heat for 50 minutes until tender, stirring often and adding hot water as needed.

7: Season to taste with extra spices if desired, and garnish with ¼ cup chopped coriander leaves. Let it rest for 2 to 3 hours for better flavor.