Lamb Bhuna

Heat oil in a wide, heavy-bottomed pan over medium-high heat. Add the lamb pieces in a single layer and brown well on all sides, working in batches if needed. This should take 10-12 minutes. Remove the lamb and set them aside.
In the same pan, add the sliced onions and cook over medium heat until deeply golden and soft, about 12-15 minutes. Keep stirring frequently. Add ginger-garlic paste and cook for one minute until fragrant.
Stir in crushed tomatoes, coriander, cumin, Kashmiri chili powder, paprika, and salt. Cook the masala uncovered, stirring frequently, until thick, glossy, and reduced, with oil beginning to separate at the edges. This should take 10-12 minutes.
Return the browned lamb to the pan and mix well so the meat is fully coated in the masala. Add ½ cup of water, cover, and cook on low heat for 45 to 60 minutes, until the lamb is tender and the sauce is thick and clinging. Keep stirring frequently.
Uncover, increase the heat slightly, and bhuna the curry by stirring continuously for a few minutes until the sauce thickens further and coats the lamb completely. Finish with garam masala and chopped cilantro. Serve hot.