Step 1

Marinate the lamb pieces with turmeric, chilli powder, yoghurt, salt, garam masala, garlic paste, and ginger. Combine everything well, cover with cling flim and let it marinate for at least 1 hour. You can also leave it in the fridge overnight. If you have more time you can leave more hours or leave it in the fridge overnight.

Step 2

Grill the marinated lamb over the gill, grill pan, skillet, or in the oven over medium high heat for 4-5 minutes or until charred on both sides. Remove from heat and set them aside.

Step 3

Heat oil and ghee in the heavy bottom pot to medium heat. Add onions and sautee for 1-2 minutes until translucent. Add ginger, garlic paste and continue stir until the onions are brown.

Step 4

Next add the tomato passata and cook until the tomato change colour and oil separates. Add turmeric, chilli powder, garam masala, coriander powder and cumin powder. Stir it well for a few seconds.

Step 5

Pour in water and 3tbsp double cream. Season with salt to taste and bring it to simmer.

Step 6

Placed the grilled lamb back in the sauce, close the lid and cook with low-medium heat for one and half hours or until the meat is tender. Stir occasionally and add more warm water if needed.

Step 7

Add the rest of cream and cook for another 1-2 minutes. Turn off the heat and stir in chopped coriander.

Step 8

Serve with basmati rice, naan, or chapati.