Soak Kashmiri red chilies in water for 30 minutes.

Drain the chilies and grind them into a paste.

Pressure cook lamb with salt and cumin seeds for 1 whistle.

Heat ghee in a wide, deep-bottomed pan.

Add cumin seeds, green cardamom, black cardamom, cinnamon, and cloves to the hot ghee.

Add onion paste and sauté until golden brown.

Add minced garlic and dry ginger powder and sauté for 1 minute.

Add ground red chili paste and cook for 1 minute.

Add cooked lamb pieces without the water and sauté for 3-4 minutes.

Whisk yogurt well and add it to the curry, stirring to combine.

If needed, add 1/4 cup of water and salt to taste. Cover and cook until the lamb is tender.

Sprinkle garam masala and dried mint leaves, mix, and serve hot.