Step 1

Preheat oven to 120C.

Step 2

Combine lamb, yoghurt and spice mix in a bowl and leave for at least 15 minutes (or up to 24hrs).

Step 3

Heat the ghee or oil and cook onions over medium heat for 20-30 minutes until softened and golden.

Step 4

Add garlic for 5 minutes, then stir in the yoghurt coated lamb plus all the marinade.

Step 5

Add tomato paste and salt, and bring to a simmer, while stirring.

Step 6

Place lid on the cooking pot and cook in the oven for 2.5-3 hours until meat is very tender. If cooking the day before, simply turn off the oven and leave the dish in overnight.

Step 7

Serve with fresh coriander leaves (and fresh tomatoes to garnish if desired), saffron rice and poppadoms.