Step 1

In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.

Step 2

Then, add onions and saute until caramelized, almost brown - about 5 to 10 minutes (see video).

Step 3

Next, add the ginger and garlic - saute another minute.

Step 4

Then, add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.

Step 5

Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.

Step 6

Next, add the yogurt - combine well. Then, add 1/2 cup water.

Step 7

Season with salt, pepper, and lemon juice.

Step 8

Cover and let cook on medium for 1 hour or until the meat is fork-tender stirring every 15 minutes - if necessary, add 1/4 to 1/2 cup water to prevent it from burning.

Step 9

Taste and adjust seasoning.

Step 10

Garnish with fresh cilantro or parsley.

Step 11

Serve with Indian chapati, naan, or rice.