Bhuna Gosht

0 In a large cooking pot, heat 3 tablespoons of oil over medium-high heat until shimmering. Add bay leaves, cardamom pods, cloves, and cinnamon stick. Cook until fragrant, about [timer minutes=0.5]30 seconds[/timer]. Add sliced onions and sauté until light golden brown, about [timer minutes=10]10 minutes[/timer].
1 Add the remaining oil and lamb meat. Increase heat to high and sear meat on all sides until juices evaporate, stirring often, about [timer minutes=3]3-5 minutes[/timer]. Season with ½ teaspoon salt. Add ginger paste, garlic paste, and cook until aromatic, stirring occasionally, about [timer minutes=2]2 minutes[/timer]. Stir in chili powder, ground coriander, turmeric, and black pepper. Cook for [timer minutes=1]1 minute[/timer].
2 Add some water, bring to a boil, then reduce heat. Cover and simmer until meat is fork-tender and starts to separate from the bone, about [timer minutes=90]1½ to 2 hours[/timer] for lamb. Tip: Remove and discard bones and whole spices after cooking.
3 Remove lid and evaporate excess liquid, stirring frequently until oil begins to separate. This process of stir frying is important to brown the spiced meat. Stir in ground coconut, ghee, and garam masala. Continue to pan-roast meat for about [timer minutes=2]2 minutes[/timer] until the meat is well coated and aromatic.
4 The dish should be rather dry, the thickened sauce lightly coating the succulent meat pieces. Adjust salt to taste. Transfer to a serving dish, garnish with cilantro, and sprinkle with lemon juice if desired (I dont usually add this). Serve hot with paratha, rice and dal, or rumali roti.