Heat oil in a wok or karahi pot on low-medium heat before adding the finely sliced onions

Cook the onions for 3-4 minutes on medium heat until the onions start to soften and become translucent

Add the lamb and allow to cook for 5-10 minutes then add the salt and mix

Whilst the lamb is cooking chop the tomatoes and add into the pan and cook for 2-3 minutes until the tomatoes are soft

Add the chilli powder, turmeric powder, ginger paste, garlic paste, black pepper and garam masala then cook the spices for 5 minutes

Add the water and reduce the heat to low-medium then leave to cook for 30-45 minutes until the water dries up and the lamb is soft – if the lamb is still tough add more water and cook for longer

Increase the heat to medium and add the yoghurt before stirring immediately and cook for 10-15 minutes – it is important to stir immediately and continuously to prevent the yoghurt from curdling

Add the cumin seeds, dried fenugreek leaves, bullet chillies and ginger and leave to cook for 2-3 minutes

Garnish with coriander and enjoy with naan or boiled rice!