Fry the onions

Heat oil or ghee in a heavy-bottomed pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until they are deep golden-brown — 12 to 15 minutes. Don't rush this. The colour of your onions determines the colour and depth of your shorba.

Add ginger-garlic and spices

Add the ginger-garlic paste and cumin seeds. Stir and cook for 1–2 minutes until fragrant. Add the turmeric, red chilli powder, coriander powder, and black pepper. Stir well to coat the onions.

Add the meat and increase heat to high. Sauté (bhunna) — fry and stir continuously — for 8 to 10 minutes until the meat is sealed and the masala is clinging to every piece. You want to hear a strong sizzle throughout. Add the whisked yoghurt one tablespoon at a time, stirring after each addition until fully absorbed before adding the next.

Add the tomatoes and salt. Cook on medium-high heat, pressing and stirring, until the tomatoes have broken down completely and the oil is clearly separating at the edges of the masala — about 10 minutes. This is the foundation of the shorba. Do not add water until this step is complete.

Add water and slow cook

Add 1 litre of water. Bring to a full boil, then reduce heat to low, cover, and simmer for 45 to 55 minutes until the meat is tender and nearly falling off the bone. Check and stir every 15 minutes. If using a pressure cooker, cook on high pressure for 20 minutes instead.

Add the potatoes

Once the meat is tender, add the halved potatoes. If the shorba looks thin, remove the lid and increase heat slightly. If it looks too thick, add a splash of hot water. Cover and cook for a further 20 to 25 minutes until the potatoes are fully cooked through and have absorbed the shorba.

Finish and serve

Sprinkle garam masala over the curry and give it one gentle stir. Taste and adjust salt. Garnish with slit green chillies, and fresh coriander. Serve hot with fresh roti, naan, or plain basmati rice. The shorba should be rich, deep amber, and loose enough to soak into the bread.