Indian Lamb Curry

Ingredients

• 2.2 lbs (1 Kg) bone-in lamb (shoulder or leg, bone-in or bone-less cut to 1½ inch)
• ¼ cup plain yogurt (for substitutes read notes)
• 2 to 3 teaspoons Kashmiri red chilli powder (adjust to taste, read notes)
• ½ teaspoon turmeric
• 2 to 3 teaspoons garam masala (or meat masala, adjust to taste, read notes)
• ¾ to 1 teaspoon cumin powder
• 1 tablespoon coriander powder
• 2 teaspoon salt (more to adjust)
• 6 tablespoons oil or ghee (divided, more if you prefer)
• 1 bay leaf
• 6 green cardamoms
• 3 inch cinnamon piece
• 2 black cardamom (optional)
• 1 to 2 star anise (optional)
• 2 cups onions, fine chopped
• 1½ cup (300 g) tomatoes (fresh tomatoes chopped or pureed or 1 cup bottled like passata)
• 1 to 2 green chilli, slit (deseeded, optional)
• 2 tablespoon ginger garlic paste (or minced, divided equally)
• 4 tablespoons mint leaves (pudina, fine chopped)
• 4 to 5 cup hot water (cut down for boneless, adjust as needed)
• ½ tablespoon kasuri methi (dried fenugreeks leaves, optional)
• ¼ cup coriander leaves (fine chopped, optional)

Method

1. Preparation
2. How to make Indian Lamb Curry