Ingredients:

• 500 g lamb (cut into medium pieces)

• 3 tbsp mustard oil or cooking oil

• 1 cup yogurt (whisked)

• 2 tsp Kashmiri red chili powder

• 1 tsp fennel powder

• ½ tsp ginger powder

• 2–3 cloves

• 2 green cardamoms

• 1 small cinnamon stick

• 1 bay leaf

• Salt to taste

• 1½ cups water

Instructions:

1. Heat oil: Heat oil in a deep pan. Add cloves, cardamom, cinnamon, and bay leaf. Fry for a few seconds until fragrant.

2. Cook lamb: Add lamb pieces and cook on medium heat until they brown well.

3. Add yogurt: Lower the heat and add whisked yogurt slowly, stirring continuously to avoid curdling.

4. Add spices: Add red chili powder, fennel powder, ginger powder, and salt. Mix well and cook for 3–4 minutes.

5. Simmer: Add water and bring to a boil. Cover and simmer on low heat for 30–40 minutes, or until the lamb is tender and the gravy thickens.

6. Serve: Serve hot with steamed rice or naan.