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For the marinade: Pull out your pestle and mortar and add the caraway seeds.
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Grind to a powder, then pour into a large non-reactive bowl (stainless steel is best because turmeric can stain ceramics).
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Add the garlic and the ginger to the mortar.
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Sprinkle with a little kosher salt and pound away until a relatively smooth paste forms.
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(If you don't have a pestle and mortar then finely mince the ginger.)
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Scrape the ginger-garlic paste into the large bowl with the caraway seeds.
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Add the yogurt, 1 teaspoon of salt, turmeric, cayenne pepper and garam masala and whisk all together.
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Add the lamb and toss until all the pieces are well coated.
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Cover the bowl with plastic wrap, place it in the refrigerator and let it marinate up to overnight.
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When you're ready to cook, preheat the oven to 400 degrees F.
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Pull out the lamb and let it come to room temperature.
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Meanwhile, get going on the onions.
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Warm the oil in a large skillet over high heat.
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Add the onions and stir so they're thoroughly coated with oil.
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Let them sit about 5 minutes or so, until the onions around the perimeter begin to brown.
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Stir, redistribute, and allow to sit another 5 minutes or so.
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Repeat this process until the onions are evenly browned, about 20 minutes in total.
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Reduce the heat to low and cook another 20 minutes, stirring occasionally, until the onions are a deep chestnut brown (not burnt!)
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and slightly crispy.
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Using a slotted spoon, remove the onions to a paper towel-lined plate and drain.
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(You can strain the oil and use it to cook your next batch of vegetables!
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).
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Add the onions to the lamb along with the milk and the dried apricot halves.
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Stir to combine evenly, then pour into a medium baking dish that holds the lamb in a single, even layer (an 8-inch square or an 8-inch by 10 1/2-inch dish works well as does an oval dish).
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Cover firmly with foil, and pop into the oven for 1 1/2 hours, rotating the dish halfway through the cooking time, uncover for another 30 minutes of cook time.
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Sprinkle with almonds and serve with crusty bread or naan.
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Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine.
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Store the spice mix in an airtight container away from direct sunlight.
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In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F).
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Let it sit on your counter until it's frothy, about 10 minutes.
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Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
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Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine.
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Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork.
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When the dough is about to come together, use your hands to mix.
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It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough.
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As soon as it comes together, stop kneading.
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Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
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When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water.
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The dough will be extremely soft and sticky-this is good!
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Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
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Shape the naan.
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Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom.
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It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick.
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Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little.
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Repeat this method with the rest of the dough.
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(If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
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Warm a large cast-iron skillet over high heat until it's nearly smoking.
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Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
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Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it.
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Gently lay it in the skillet, and set your timer for 1 minute.
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The dough should start to bubble.
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After about 1 minute, flip the naan.
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It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan!
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Cover the skillet with the lid and cook 30 seconds to 1 minute more.
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Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt.
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Place the naan in a tea towel-lined dish.
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Repeat with the rest of the naans and serve.
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Cook's Notes:
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* If you would like to make this gluten-free, you can substitute in 2 1/4 cups of a gluten-free all-purpose flour mix for the regular flour, plus 1 1/4 teaspoons of xanthum gum.
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**The kalonji and fennel seeds are not traditional, but I love the burst of onion and mild licorice flavor they add.
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You can find them pretty cheaply at your local Indian market.
