Classic Lamb Curry

For Stock:

1. In a cooking pot, put all listed ingredients (for stock) and bring to boil on high heat.

2. When boiling starts, reduce the heat to medium-high and let the meat and spices simmer for 40 minutes.

   Keep the pot uncovered.

3. After 40 minutes, the stock is ready and meat is partially cooked. 

4. Strain the stock and set aside, separate the meat and discard all the strained spices.

For Tomato Paste:

1. Add all the ingredients to a small saucepan/ cooking pot and cook on low heat.

   In about 10 to 15 minutes tomatoes will release their moisture.

2. Cook until all the water evaporates and oil separates from tomatoes. 

3. Tomato paste is ready for use.

For Assembling Karahi:

1. In a cooking pot, heat oil and saute ginger garlic paste until it starts changing colour.

   This will take about 1 to 2 minutes.

2. Next; add parboiled meat, prepared tomato paste, cumin seeds, coriander seeds, fennel seeds, and two whole bullet chilies.

   Cook for 3 to 4 minutes on medium heat, until the oil separates.

3. Next, add the prepared stock to the pot. let it start simmering.

4. Cover the pot and cook on medium heat for at least 30 minutes or until all the water is evaporated.

5. Turn off the flame and let the food cool down to room temperature, now add whisked greek yogurt.

6. Mix well, cover the pot, and put it on medium heat.

   Adjust the heat according to the time needed for cooking meat to the required tenderness as this is the final step of cooking. Approximately this should take 15 minutes on medium-low heat.

7. Bhuna Lamb is now ready to be served; garnish with sliced bullet chilies, julienne cut ginger, and fresh coriander.

   This dish is best enjoyed with warm tandoori naan, fresh salad, and yogurt dip.