1-First, mix the ground spices for the marinade. Marinate the lamb with half the spice mix, half the ginger garlic paste, salt, kasuri methi, and yogurt for 2 hours to overnight. This step helps the flavors soak in deeply.

2-Next, heat 1 to 2 tablespoons oil or ghee in a heavy bottom pot. Add whole spices like star anise, bay leaf, black cardamom, green cardamom, and cinnamon, then add mint leaves and the marinated lamb. Braise on medium heat for 8 to 10 minutes to build a strong base.

3-Pour in half of the hot water, cover, and simmer on low to medium heat for 1 hour, adding water as needed and stirring every 15 minutes. In another pan, heat the remaining oil or ghee and sauté onions and green chilies on medium heat until the onions turn golden, which takes about 15-20 minutes.

4-Add the remaining ginger garlic paste to the onions and cook until fragrant. Turn off the heat, stir in the remaining ground spices, then add tomato puree and cook until the raw tomato flavor goes away. Transfer this onion tomato masala to the lamb after its first hour of braising and cook covered on low heat for another 50 minutes or until the meat is tender, stirring every 5-7 minutes and adding water if needed.

5-Finally, adjust salt, garam masala, kasuri methi, and add freshly crushed black pepper or smoked red chili flakes if you want more heat. Garnish with coriander leaves and serve with rice, roti, naan, or flatbreads. Let the curry rest for 2 to 3 hours or overnight to let the flavors blend even more. The whole process takes about 2 hours, with 20 minutes of prep and 1 hour 40 minutes of cooking.