Step 1

Heat the large heavy-bottom saucepan into medium heat, drizzle vegetable oil and ghee. Once the ghee is melted, add bay leaves, cardamom, cumin seeds and saute for a few seconds.

Step 2

Add the onions and cook for 2-3 minutes until the onions are soft and translucent. Follow with the grated garlic, ginger and stir well until the onions are slightly brown.

Step 3

Next add the lamb pieces and continue stir until the meat is no longer pink.

Step 4

Then add the spices, turmeric, chilli powder, garam masala, coriander powder, and salt to taste.

Step 5

Cook for another 1-2 minutes and add the chopped tomatoes. Continue cook until the tomatoes are soft and reduced.

Step 6

Next pour the water in and bring it to simmer. Close and lid and cook with low-medium heat for 45 mins to 1 hour until the lamb is soft and tender. Give a good stir occasionally.

Step 7

Now stir in yoghurt and continue cook for another 4-5 minutes. Turn off the heat and sprinkle ½ tsp of garam masala, chopped coriander and fresh green chillies.