Combine all your whole spices together ahead of time in a small bowl so you can add them to your pan quickly at the same time.
Combine all your dried spices together ahead of time in a small bowl so you can add them to your pan soon after you have added your whole spices.
Prepare your large 1.5” cubes of lamb meat in advance of starting cooking so you can add them at the right time right after your onions, ginger, and garlic have been added.
When you have prepared all your ingredients for the braised lamb component of this recipe and are ready to start cooking, get a large Dutch oven or braising pot hot on the stove and add your ghee or vegetable oil.
Add the whole spices, and cook for 20 seconds.
Add the ground spices, and cook for an additional 20 seconds, stirring the spices into the ghee or vegetable oil.
Add the diced red onion, the minced garlic, and the minced ginger and cook for an additional 1 minute.
Reduce the heat and salt your chunks of lamb.
Add the salted lamb chunks and chicken stock and carrots to your braising pot.
Increase heat and bring to a gentle simmer.
Reduce heat to low, add a lid, and cook at a temperature where the liquid is just below a simmer for 2-2.5 hours, until the lamb chunks are fork-tender.
If the pieces of lamb are not tender, continue cooking until they are.
When your lamb is cooked, to thicken your mixture, bring the braising liquid back up to a simmer.
Mix the 1 Tbsp corn starch with 1 Tbsp water and stir with a fork until your corn starch slurry has the texture of heavy cream. This corn starch slurry will be used to thicken your simmering braising liquid.
Whisk the corn starch slurry into your simmering braising liquid until combined and evenly distributed.
Note how the braising liquid thickens slightly.
If you prefer the sauce to be even thicker, add another 1 Tbsp corn starch slurry to the braising liquid until your desired thickness is achieved.
Stir in the chunks of fresh apple and the dried raisins and cook for an additional 5 minutes.
Top each plate with the fresh mint & cilantro when you are serving the lamb up with the onion basmati rice and raita yogurt sauce.