Method

Dry stir fry the cumin & coriander seed over a med heat in a lidded frying pan or wok (in a wok use the largest lid you have) until they start to smoke, then tip into a bowl then into a spice grinder or pestle & mortar & grind into a course powder.

In a bowl add lamb chunks with ginger, garlic & salt then mix together, then turn down heat to very low, add ghee/butter, then the lamb, place the lid on & cook for 40 minutes turn lamb occasionally.

When lamb is done remove lamb from the pan & keep to one side on a plate, add the other ghee/butter & onion, turn up the heat to med & cook for 5 minutes until onion colours, then add chopped tomatoes, chilli powder, curry leaves & turmeric, stir & cook until a thick sauce is made.

When done add toasted cumin, coriander powder, sliced green chillies & the meat back in with any juices, then cook for 3 minutes, next add chopped coriander & garam masala, stir in then serve.