Step 1

Preheat the oven to 170C/325F

Step 2

Heat the ghee over a medium heat in a large oven-proof pan.

Step 3

Add the cumin seeds, cinnamon and cardamom. Fry for 2-3 minutes, until the spices release their fragrance.

Step 4

Add the chopped onion, garlic and ginger and fry, stirring often, for 5 minutes, until the onion is softened and lightly browned.

Step 5

Add the green chillies, bay leaves, ground coriander, ground cumin, turmeric, cloves, salt and pepper.

Step 6

Stir and cook for 2-3 minutes.

Step 7

Add the lamb and stir to coat in the spices. Cook for 5-7 minutes, until sealed.

Step 8

Add in the chopped red pepper, chopped tomatoes, tomato puree and stock.

Step 9

Stir together and bring to the boil.

Step 10

Cover the pan and place in the oven for 1 hour 15 minutes to 1 hour 30 minutes - until the lamb is tender and the sauce has thickened. Check on it a couple of times in the last 30 minutes or so so ensure the liquid isn't running dry. Top up with a splash of boiling water if it is.

Step 11

Remove from the oven and serve topped with fresh coriander.

Step 12

I like to serve mine with boiled or pilau rice, chapati and raitha.