Ingredients:

  • 2 lbs lamb shoulder, cut into 1.5-inch cubes
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp ghee
  • 2 large yellow onions, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 cup tomato purée
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 3 green cardamom pods, crushed
  • 1 tsp turmeric powder
  • 1 tbsp ground coriander
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1/2 cup plain Greek yogurt, whisked
  • 1/4 cup warm water
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Pat the lamb cubes dry with paper towels to ensure a proper sear. Season with salt and pepper.
  2. Heat 1 tbsp of ghee in the pot over medium-high heat until shimmering.
  3. Brown the lamb in batches to avoid crowding the pan; cook until a deep mahogany crust forms on all sides.
  4. Remove lamb and set aside on a plate, leaving the rendered fat in the pot.
  5. Lower heat to medium and add the remaining ghee. Toss in cumin seeds, cinnamon, and cardamom; stir for 30 seconds until they sizzle and smell nutty.
  6. Add diced onions and sauté for 10–12 minutes, stirring frequently, until they are golden brown and caramelized.
  7. Stir in the ginger and garlic pastes; cook for 2 minutes until aromatic.