Cut the onions into very thin julienne strips.
In a small pan, toast the fennel seeds over medium heat without oil until they release their aroma.
Allow them to cool slightly, then transfer them to a mortar and grind them into a fine powder. Set aside.
Place the yogurt in a bowl and whisk it well with a fork. Add the powdered spices (Kashmiri chili, powdered ginger, ground fennel seeds), and a bit of red food coloring.
Mix well and set it aside for later.
Heat a pot over high heat with a little oil. When the oil is hot, add the lamb pieces with a pinch of salt. Brown them on high heat until they acquire color. Then, remove them to a plate.
Add more oil to the same pot and reduce the heat to medium.
Add the whole spices: bay leaves, black cardamom, green cardamom, cinnamon, and cloves. Stir carefully for a few seconds, then add the thinly sliced onions.
Add the garlic and ginger paste and sauté for a few seconds. Then, add the lamb pieces that you had previously browned.
Pour in the meat broth, water (enough to cover the meat by about two inches), and salt. Let it simmer for 40 minutes over low heat or until the meat is halfway cooked.
Add the yogurt mixture to the pot and stir everything. Cook over medium-high heat until the meat becomes tender, and the sauce thickens slightly.
Sprinkle Garam Masala on top and mix it in. Turn off the heat and let it rest for at least 10-15 minutes before serving, although it will be even more flavorful the next day.
If you serve it with Naan bread and a salad, you’ll have a complete and satisfying meal that will surely delight your guests.
