Step 1

Heat the mustard oil in a large heavy bottomed pan or wok that has a lid.

Step 2

When the oil is hot, add the whole spices and let them sizzle for about 40 seconds.

Step 3

Now add the chopped onion and fry until translucent and soft.

Step 4

Add the meat and brown for a couple of minutes.

Step 5

Pour in the chopped tomatoes and stir them in.

Step 6

Spoon in the ground spices and the garlic and ginger paste.

Step 7

Add about 100ml of water and cover to simmer for about five minutes.

Step 8

The water will reduce so add a little more. Continue doing this regularly being sure not to let the ingredients burn to the bottom.

Step 9

When the lamb chunks are tender, stir in the yogurt. You need to do this quite quickly or the yogurt may curdle.

Step 10

Season with salt and pepper to taste.

Step 11

You might like to sprinkle just a bit more garam masala over the top just before serving,