A flavorful and aromatic lamb curry with a rich yogurt-based sauce, perfect for a comforting meal.
Heat oil in a large pan over medium heat.
Ensure the oil is hot enough to release the aroma of the spices.
Add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves to the hot oil and sauté until fragrant.
Stir constantly to prevent the spices from burning.
Add the onions and cook until golden brown, stirring frequently.
Cook the onions slowly to develop a deep flavor.
Stir in the ginger paste, garlic, and green chili, and cook for another 2 minutes.
Add a splash of water if the mixture starts to stick.
Add the lamb pieces and cook until browned on all sides.
Ensure the lamb is evenly coated with the spices.
Mix in the turmeric, coriander powder, cayenne pepper, and garam masala, and cook for 5 minutes.
Toast the spices to enhance their flavor.
Add the diced tomatoes and cook until they break down into a sauce.
Mash the tomatoes slightly to help them break down faster.
Pour in 4 cups of water, bring to a simmer, and cook until the lamb is tender.
Cover the pan partially to retain moisture.
Lower the heat and stir in the yogurt slowly, cooking until the sauce thickens.
Whisk the yogurt beforehand to prevent curdling.
Garnish with fresh cilantro leaves and serve with rice or naan.
Chop the cilantro just before serving for maximum freshness.
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