The Delicious Crescent

1 Heat: In a large cooking pot, heat olive oil over medium-high.
2 Spices: Add green cardamom pods, cloves, cinnamon stick, and star anise (if using) to the pot and cook until fragrant, about [timer minutes=1]1-2 minutes[/timer]. Tip: If you don't like whole spices, grind them into a powder, and use half the spices.
3 Onions: Add thinly sliced onions and sauté until golden brown and crisp on the edges, about [timer minutes=10]10 to 15 minutes[/timer].
4 Brown Meat: Add lamb pieces to the pot, stir well, and cook until the lamb is browned on all sides, about [timer minutes=3]3 minutes[/timer].
5 Aromatics: Add ginger paste, garlic paste, Kashmiri chili powder, ground coriander, turmeric, ground cumin, garam masala, and salt to the pot. Cook for a few minutes until aromatic, about [timer minutes=2]2 minutes[/timer].
6 Make Sauce: Add green chilies, ground almond paste (if using), and plain yogurt to the pot. Combine everything and cook for [timer minutes=3]3 minutes[/timer], stirring in between. Evaporate excess water and the oil will start to trickle to surface.
7 Simmer: Add bay leaves, water, raise the heat, and bring to a boil. Lower the heat, cover with a lid, and let it simmer over low heat until the lamb is fork tender, cooked through, and the sauce has thickened, about [timer minutes=90]1 hour 30 minutes[/timer]. If the curry looks too dry, you can add a little bit of water to the pot.
8 Final Touches: Once the lamb is falling off the bone, stir in half of the cilantro. Remove the pot from heat and garnish with remaining cilantro. If you prefer, add additional garnishes - garam masala, kasuri methi and ghee. Serve hot with rice or flatbreads.