Place the lamb pieces in a large bowl. Add yogurt, turmeric, 1 tsp salt, and freshly ground black pepper. Rub well so each piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor penetration.

Dry coconut & chard mix

Prepare dry coconut-chard mixture

If using fresh chard, pat it dry and chop fine then dry in a low oven (100°C/210°F) for 10–12 minutes or wilt lightly in a hot pan to remove moisture. In a small skillet over medium heat, dry-toast the desiccated coconut until light golden (2–3 minutes) stirring constantly. Add crushed coriander seeds and cumin seeds for 30 seconds to bloom aromas, then remove from heat and stir into the chard. Add Kashmiri chilli powder and mix. Set aside to cool.

Optional grind

For a finer texture, pulse the cooled mixture in a small food processor for 3–4 quick pulses — you want a coarse, grainy paste (not a smooth paste). Reserve.

Aromatic base

Brown onions and aromatics

In a heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until shimmering. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until deep golden brown and caramelized — about 12–15 minutes. Add slit green chillies and continue to cook for 1–2 minutes. Push onions to the side and add chopped garlic and ginger; sauté until fragrant (1–2 minutes) being careful not to burn.

Spice paste & fresh spices

Make fresh spice paste

In a blender or small food processor combine cilantro with stems, mint, crushed cardamom seeds, cloves, black peppercorns, lemon juice and tamarind concentrate. Add 2–3 tablespoons of water and blitz to make a coarse green paste. Scrape into a bowl.

Combine pastes

Add the coarse coconut-chard mixture to the pot with the caramelized onions and stir to combine. Cook together for 2 minutes to marry flavors. Add the green herb-tamarind paste and stir; cook for another 2–3 minutes until the mixture smells bright and aromatic.

Cooking the lamb

Sear lamb

Increase heat to medium-high. Add marinated lamb pieces in a single layer (work in batches if needed) and sear until browned on all sides, about 4–6 minutes per batch. Spoon any juices and browned bits back into the pot.

Braise

Once all lamb is seared and back in the pot, add 350 ml water and adjust salt (add remaining 0.5–1 tsp salt to taste). Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 60–75 minutes, or until lamb is tender and sauce has thickened. Stir occasionally and add another 50–100 ml water if the sauce becomes too dry before the lamb is tender.

Finishing & garnish

Finish and rest

When the lamb is tender and sauce has a rich, slightly thickened consistency, stir in 1 tablespoon ghee (if using) for gloss and richness. Taste and adjust seasoning with salt or a squeeze more lemon juice if needed. Let rest for 5–10 minutes off heat.

Serve

Transfer to a serving dish and garnish with chopped fresh cilantro leaves and fried crispy onions if using. Serve hot with steamed rice, bhakri/roti or millet.