1-Prepare and marinate the lamb for 2 hours or more: Begin by mixing 2.2 lbs of bone-in lamb with 1/4 cup yogurt, half the spice mix, and 2 tablespoons ginger garlic paste, then let it sit for at least 2 hours. This step ensures the lamb absorbs all those wonderful spices, making it tender and tasty.

2-Sauté whole spices and lamb in oil for 8-10 minutes: Heat 1 to 2 tablespoons of oil or ghee in a heavy pot and add the whole spices like 1 bay leaf, 6 green cardamoms, and a 3-inch cinnamon piece until they release their aroma. Add 4 tablespoons of chopped mint leaves and the marinated lamb, then braise for 8 to 10 minutes.

3-Simmer the lamb for 1 hour with water: Pour in half of 4 to 5 cups hot water, cover, and simmer on low-medium heat for 1 hour, stirring occasionally.

4-Cook onions and masala separately until golden: In another pan, heat the remaining 4 to 5 tablespoons oil or ghee and sauté 2 cups finely chopped onions with 1 to 2 green chilies for 6 to 7 minutes. Reduce heat and cook for a total of 15 to 20 minutes until golden. Add the remaining ginger garlic paste and the rest of the spices, then stir in 1 1/2 cups tomatoes and cook until the raw taste fades.

5-Combine everything and cook for another 50 minutes: After the lamb simmers for an hour, mix in the onion-tomato masala and cook covered for another 50 minutes, stirring every 5 to 7 minutes and adding water if needed.

6-Garnish and serve with your choice of sides: Once done, adjust seasonings and garnish with 1/4 cup coriander leaves. For added flair, try a simple yogurt-based side like a refreshing cake to complement the meal.