Heat the oil in a large pan over medium heat.

Add the whole spices and sauté for 1 minute

Add the onions and sauté until golden brown, about 5–7 minutes.

Stir in the garlic, ginger paste, and green chillies. Cook for 1–2 minutes until fragrant.

Add the minced lamb and cook until browned, breaking it up with a spoon, about 8–10 minutes.

Mix in the spices. Cook for 2–3 minutes to release the spices’ aroma.

Add the canned tomatoes and cook until they soften, around 5 minutes.

Stir in the diced potatoes and water, bring to a simmer, then cover and cook for 20 minutes on low heat until potatoes are tender and lamb is cooked through.

Sprinkle garam masala over the top, stir gently, and cook uncovered for 2–3 minutes.

Garnish with fresh coriander leaves before serving.