Cut one onion into small cubes and blend it in a blender.
In a large bowl, put the lamb pieces. Add salt, ginger-garlic paste, onion paste, two tablespoons of oil, yoghurt and all the ground spices.
Mix everything very well to integrate the spices with the meat and let it marinate for 2 hours or overnight into the fridge.
Put a pan with oil on medium-high heat. When it is hot add bay leaf, cinnamon stick, cardamoms, cloves and whole black peppercorn.
Add chopped onions and fry until golden brown.
Add the marinated meat. Stir everything well and let it cook on high heat until the meat releases the water.
Add 1 cup of water and lower the flame to medium-low and cover the pot.
Let it cook with the lid on until the lamb is tender and don’t forget to stir periodically so that it does not stick to the bottom.
Once you are happy with the colour and the consistency of the gravy turn off the heat and let it rest with the lid on for few minutes before serving.
Serve them with Luchi, Chapati or Naan.
