Aloo Gosht

Cut the bone-in lamb into 4–5 cm pieces. Peel the potatoes and cut them into large quarters, slice the onion thinly, chop the tomatoes, grind the ginger and garlic into a paste, and slice the green chilies into rings.

Heat the oil in a heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle for 20–30 seconds, then add the onion and fry for 8–10 minutes until deep golden brown.

Add the ginger-garlic paste and green chilies; stir for about 1 minute until the raw smell disappears.

Add the lamb, sprinkle in half the salt, and sear for 5–7 minutes until the pieces are evenly browned.

Add the tomatoes, yogurt, ground coriander, Kashmiri red chili powder, and turmeric. Cook for 8–10 minutes, stirring often, until the tomatoes break down and the oil starts to separate from the masala.

Pour in 450 ml water, cover with a lid, and simmer on low heat for 75–90 minutes until the lamb is tender. If the sauce reduces too quickly, add a little more water.

Add the potatoes, the remaining salt, and 250 ml water. Cover and simmer for another 25–30 minutes until the potatoes are easily pierced with a fork but still hold their shape.

Remove the lid, stir in the garam masala, mix well, and heat through for 2 minutes. Take the aloo gosht off the heat, sprinkle with fresh cilantro, and let it rest for 5 minutes before serving.