First, cut the lamb meat into small bite-size pieces and mix it well with salt, garam masala, yoghurt, ginger paste, and garlic paste. Set it aside and marinade for 15 minutes to 1 hour. If you have more time you can leave it in the fridge for more hours.

Heat the heavy bottom pan into medium-high heat. Heat the ghee and oil and add the cumin seeds.

Once the cumin seeds start to pop, add chopped onions, stir for 1-2 minutes until translucent. Next, add the garlic paste, ginger paste and cook until the onions are slightly brown.

Add the chopped tomatoes, half of the green chillies, and cook until the tomatoes are soft. Follow with the spices, chilli powder, turmeric, garam masala, coriander powder, and black pepper.

Next, add the lamb and continue cook for 3-4 minutes with medium-high heat.

Pour the water, season with salt, and bring it to simmer.

Stir in yoghurt, close the lid and simmer with low-medium heat for one and half hour or until the meat is tender. Stir occasionally and add more water if the curry is too thick.

Once the meat is tender, turn off the heat. Sprinkle the rest of chopped green chillies, and coriander.

Transfer to serving plate and garnish with ginger strips.