1Soak the dried red chilies in warm water for 15 minutes. Grind them into a smooth paste with a little water and set aside.

2Heat ghee in a heavy-bottomed pan. Add cumin seeds, bay leaves, cloves, and cardamoms. Sauté until aromatic.

3Add the sliced onions and cook until golden brown. This step is crucial for a deep, rich flavor.

4Add ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears.

5Mix in the turmeric powder and Kashmiri red chili powder. Stir well to coat the onions and spices evenly.

6Add the meat and sear it on high heat for 8-10 minutes, ensuring that it browns evenly. This step locks in the juices and flavor.

7Lower the heat and add the yogurt, one spoon at a time, stirring continuously to prevent curdling. Cook for 5 minutes until the yogurt is well incorporated.

8Pour in the chili paste and water. Adjust salt and mix well. Cover the pan and simmer on low heat for 1-1.5 hours, stirring occasionally, until the meat is tender and the gravy thickens.

9Garnish with fresh coriander leaves and serve hot with bajra roti or steamed rice.