Trim - Clean lamb, removing any silver skin and excess fat. Using a sharp chef's knife and sturdy cutting board cut into bite-size cubes and pat dry to remove excess moisture.

Caramelize onions - In a heavy-bottom pan or Dutch oven over medium heat add 1 tbsp of oil and 1 tbsp of ghee. Saute onions with a pinch of sugar for 5 to 7 minutes or until cooked and caramelized but not burned. Remove the caramelized onion to a food processorPro tip - cook the onions on medium-low heat. You want all the moisture to evaporate and turn a brown caramel color. This is what gives our dish its final deep color.

Spice paste - In a food processor add the caramelized onions, ginger, garlic, and spices. Blend until smooth. If necessary add a few tablespoons of water.

Sear meat - In the same pan add the remaining oil and ghee. Layer the meat piece in a single layer and sear on medium-high for 2 minutes. Turn the pieces over and sear another 2 minutes on the other side. Pro tip - Keep the heat to medium-high so the meat caramelizes otherwise it will stew in their juices

Spices- Next, add the spice paste and combine well. then, add the yogurt and broth, and water followed by the cilantro and lemon juice. Season with salt and pepper. Bring to a boil on medium-high heat. Pro tip - the water prevents the spices from burning but, do not add too much or it will not give the aroma

Simmer - Then, lower the heat to a simmer and cook on low for 1 to 1 ½ hours stirring occasionally. Add ¼ to ½ cup of water if necessary to prevent it from sticking at the bottom. Pro tip - Depending on the cut of meat you use, it will take between 1 to 2 hours. For example, the leg of lamb takes me almost 2 hours, stew meat makes just 1 ½ hours or less

Consistency - When cooked to fork-tender, adjust the consistency by adding a bit more water for gravy or cooking on medium-high to evaporate excess moisture. Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.

Alternatively, once all the ingredients are incorporated transfer to a slow cooker or crockpot,Pro tip - while you can add all the ingredients in the slow cooker I highly recommend sauteing the onions and searing the meat for extra flavor.

Slow cook - You can cook on low for 6 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender and falling off the bones.Pro tip - I like to cook overnight so the meat has time to marinate and absorb all the flavors.

Follow everything as we do on the stovetop but in the inner pot of the instant pot using the saute mode.

Pressure cook Instant pot - Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot to pressure cook on high for 25 minutes.Stovetop pressure cooker - Close the pressure cooker and cook for 45 mins.

Natual release - When done, turn off and let natural release for 10 minutes. Open the instant pot. Taste and adjust seasoning.Pro tip - It is best to use natural release with curries. Otherwise, the spray of spices in the quick release can clog the instant pot valve which is difficult to clean.