In a pan add the oil and heat up on medium heat until hot

Add the cloves, whole black peppercorns, cumin seeds and sauté on high heat for 1-2 minutes until fragrant

Add the finely diced onions then cook for 4-5 minutes on medium heat until softened and lightly browned

Add the lamb and cook for 15 minutes on medium heat until the lamb has slightly browned and released some water

Add the ginger paste, garlic paste then cook for a further 2-3 minutes

Add the salt, Kashmiri chilli powder, black pepper, turmeric powder then cook the spices for 4-5 minutes ensuring that you stir every now and then so the spices do not stick to the pan or burn

Add the water and mix into the lamb masala – push the lamb below the water to ensure the lamb cooks through

Cover with a lid and cook on medium heat for 45 minutes – do not keep checking or lifting the lid as this will release the heat and steam that has built up which will increase the cooking time

Add the yoghurt and cook for a further 4-5 minutes

Add the garam masala, finely chopped chillies and cook for 1-2 minutes – if you would like to reduce the heat you can remove the seeds from the green chillies

Garnish with the finely chopped coriander then serve immediately with a side of fresh naan and enjoy!