Cut the lamb shoulder into 2 by 3 inch cubes, ensuring they are as uniform as possible.

Season the lamb cubes generously with salt and pepper.

Heat vegetable oil in a large Dutch oven over high heat.

Brown the lamb cubes on all sides in the hot oil. Ensure each side gets a golden-brown color. Once browned, remove the lamb from the pot and set aside on a platter.

In the same pot, add the diced onions and cook until they turn golden brown, stirring occasionally to prevent burning.

Reduce the heat to medium. Add the pureed garlic, black mustard seeds, garam masala, turmeric, ground cardamom, ground cumin, and dried red pepper flakes to the pot. Cook for about 3 minutes, stirring constantly to bloom the spices.

Return the browned lamb to the pot with the spices and onions.

Pour the brown lamb stock (or chicken broth) into the pot, ensuring the meat is mostly submerged.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook uncovered for 1 hour and 15 minutes, or until the lamb is tender.

During the simmering process, occasionally skim off any fat that rises to the surface of the stew and discard it.

Ladle the warm lamb stew over a bed of basmati rice. Serve with Orange Dal with Ginger and Garlic.

Garnish with plain yogurt and fried onions.

Serve the lamb curry immediately while hot.