Directions

1. Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
2. Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
3. Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
4. Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
5. Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
6. Simmer uncovered until the liquid is absorbed.
7. Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
8. Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
9. Serve with rice, raitas and relishes.