Ingredients

Instructions

1. 1

   Heat ghee in a large skillet or wide pot over medium-high heat. Add the diced onion and sauté for 5-7 minutes until they turn a deep golden brown.

2. 2

   Stir in the ginger-garlic paste and cook for 1 minute until fragrant. Add the ground lamb, breaking it up with a wooden spoon, and cook until fully browned, about 5-6 minutes.

3. 3

   Reduce the heat to low. Add the Kashmiri chili powder, fennel powder, and ground dry ginger. Stir constantly for 1 minute to toast the spices without burning them.

4. 4

   Remove the pan from the heat temporarily. Slowly whisk in the yogurt one spoonful at a time to prevent curdling, then return to low heat.

5. 5

   Pour in the water and add the salt. Stir well to combine.

6. 6

   Cover the pan and simmer gently on low heat for 10-15 minutes to allow the flavors to meld and the sauce to thicken to your desired consistency.

7. 7

   Garnish generously with fresh chopped cilantro and serve hot with naan bread or steamed basmati rice.