To begin making the Yogurt Lamb Curry recipe, first soak Kashmiri red chilies in water for about 30 minutes. Then drain from water and grind into a paste.

Pressure cook lamb with little salt and a teaspoon of cumin seeds for 1 whistle in a pressure cooker.

In a wide deep bottom pan heat ghee. Add cumin seeds, green cardamom, black cardamom, cinnamon and cloves to hot oil. Then add onion paste and sauté until the paste turns golden brown.

Add the minced garlic and dry ginger powder(you can also add fresh grated ginger in place of dried ginger powder) and sauté for a minute. Add ground red chilies paste and cook for a minute.

Add cooked lamb pieces without the water and sauté for 3 to 4 minutes. Whisk yogurt well, add that to the curry, and give it a stir.

If required add about 1/4 cup water, salt to taste cover and cook the lamb until tender.

Finally sprinkle garam masala, dried mint leaves, mix and serve hot. 

Serve Yogurt Lamb Curry along with rice, whole wheat lachha parathas or garlic naan for a perfect meal.