Step 1

Add meat to a pot with ginger, garlic, salt and onions. Pour over enough water to cover the meat plus 2 extra inches. Bring to a boil and then simmer for 30 minutes on low. Reserve the stock.

Step 2

In a wok or pot, add ghee/oil. Once hot, add cumin seds, cardamoms, cinnamon sticks, peppercorns, cloves and cook till fragrant. 1 - 2 minutes.

Step 3

Add onions and cook till golden brown. Around 15 minutes on low.

Step 4

Add Garlic, Ginger and green chilli and continue cook for a further 2 minutes.

Step 5

Add the boiled lamb to the pot with Red Chilli Powder, Cumin Powder, Coriander Powder, Turmeric Powder and Salt. Fry the lamb in the pot for 2 - 3 minutes.

Step 6

Add pureed tomatoes and a ladleful of the stock. Cook covered on low for 15 minutes or until the oil separates from the tomatoes on the side.

Step 7

Add yoghurt. Stir in fenugreek leaves, ground Garam Masala and Green Chillies.

Step 8

Cover and cook on low for 10 minutes or until the lamb is cooked through and tender adding more stock if needed.

Step 9

Garnish with Fresh Chillies, Sliced Ginger and Coriander. Serve with naan, chapati or rice.