Laal Maas Bowl

Reserve 4 dried chilies, 4 cloves, and 1 tablespoon ghee for the final tadka. Soak the remaining chilies in warm water for 15 minutes.

Whisk together yogurt, cumin seeds, ground coriander, chili powder, and salt in a bowl. Set aside.

Heat remaining ghee in a heavy-bottomed pot over medium heat. Add the remaining cloves, cinnamon, and both cardamoms. Let them crackle and darken for 30 seconds.

Add garlic and cook until golden, about 2 minutes. Add onions and cook, stirring constantly, until deeply caramelized, about 12 minutes. (Don't rush the onions - they're building the base flavor)

Add lamb pieces and brown on all sides, about 4 minutes total. Drain the soaked chilies and add to the pot.

Cook until most liquid evaporates and the meat starts to catch on the bottom, 10-12 minutes. Add the spiced yogurt mixture and cook until it reduces and darkens, another 10 minutes.

Pour in stock, bring to a boil, then reduce to low heat. Cover and simmer until lamb is fork-tender, about 45 minutes. Taste and adjust salt.

For the tadka: Heat reserved ghee in a small pan until shimmering. Add reserved cloves and chilies, cook for 1 minute until fragrant, then pour over the curry.

Serve in bowls over basmati rice, scattered with fresh cilantro.