Step 1

Clean lamb, removing any silver skin and excess fat. Using a sharp chef's knife and sturdy cutting board cut into bite-size cubes and pat dry to remove excess moisture.

Step 2

Cut onions fairly thin so they cook faster and blend in the sauce. Grate the ginger. Mince the garlic. Measure all ingredients now so you won't burn the spices when cooking.

Step 3

Add oil to a heavy-bottom pan or Dutch oven over medium heat.

Step 4

Saute onions with bay leaves and cinnamon stick for 5 to 7 minutes (see notes above) until cooked and caramelized but not burned.Tip - cook the onions on medium to low heat. You want all the moisture to evaporate and turn a brown caramel color. This is what gives our dish it final deep color.

Step 5

Then, add the lamb pieces - saute for 3 to 4 minutes.

Step 6

Next, add the ginger, garlic, followed by the spices along with 1/4 cup water.Tip - the water prevents the spices from burning but, do not add too much or it will not give the aroma

Step 7

Stir for 3 to 4 minutes on medium-low - until the spices are cooked with a beautiful aroma in the air. (you will smell the fennel powder in the spices).

Step 8

Add the tomato paste, followed by the yogurt making sure to combine well. Tip - use a whisk to ensure you have no lump in the yogurt or the curry will be grainy.

Step 9

Finally, season with salt and pepper. Add the lemon juice and water.

Step 10

Bring to a boil over medium heat.

Step 11

Then, lower the heat to a simmer and cook on low for 1 to 1 1/2 hours stirring occasionally. Add 1/4 to 1/2 cup water if necessary to prevent it from sticking at the bottom. Tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, leg of lamb takes me almost 2 hours, stew meat makes just 1 1/2 hour or less

Step 12

When cook to fork-tender, adjust gravy by adding a bit more water depending on how you going to serve it. Tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.

Step 13

Alternatively, transfer to a slow cooker or crockpot, and cook until the meat is fork-tenderTip- You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender

Step 14

When done, sprinkle chopped fresh cilantro or parsley and give it one good stir.

Step 15

Enjoy!