3 tbsp. ghee or unsalted butter
1 kg./2.2 lbs. leg of lamb, without bones, cut into 1 1/2-inch cubes
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tsp. ground turmeric
1 tsp. chili powder
1-inch cube of root ginger, peeled and grated
2-4 cloves garlic, peeled and crushed
225 g-275 g/8-10 oz. onions, finely sliced
400 g/14 oz. tin of tomatoes, chopped or whole
1 tbsp. tomato puree
125 ml./4 fl oz. warm water
1 1/4 tsp. salt or to taste
90 ml/3 fl. oz. double cream
2 tsp. garam masala
2 tbsp. chopped coriander leaves

Melt 2 tablespoons ghee or butter, from the specified amount, over medium heat and fry the meat in 2-3 batches until it changes color. Remove each batch with a slotted spoon and keep aside.

Lower heat to minimum and add the cumin, coriander, turmeric, chili powder, ginger and garlic. Stir and fry for 30 seconds.

Adjust heat to medium and add the meat along with all the ghee and juice in the container. Stir and fry for 3-4 minutes and add the onions. Fry for 5-6 minutes, stirring frequently.

Now add the tomatoes and tomato puree; stir and cook for 2-3 minutes. Add the water and salt; bring to the boil. Cover and simmer until the meat is tender (about 60 minutes). Stir in the ream and remove from heat.

In a separate pan melt the remaining ghee over medium heat and add the garam masala; stir briskly and add to the meat. Transfer a little meat gravy to the pan in which the garam masala was fried; stir thoroughly to ensure that any remaining garam masala and ghee mixture is fully incorporated into the gravy and add this to the meat; mix well. Stir in the coriander leaves.