In a large, heavy-bottomed pot, heat 3 tablespoons of ghee or vegetable oil over medium heat until shimmering.

Add 1 teaspoon of cumin seeds, a cinnamon stick, and 3 green cardamom pods, stirring for about 1 minute until fragrant.

Stir in 2 finely chopped onions, 4 minced garlic cloves, and 1 tablespoon of grated fresh ginger. Cook for 7-10 minutes until golden brown.

Introduce 2 chopped green bird’s eye chilies, 2 bay leaves, and 1 tablespoon each of ground coriander, ground cumin, ground turmeric, and a pinch of ground cloves. Sauté for 2-3 minutes.

Add 1.5 pounds of cubed lamb and brown for 5-7 minutes, stirring occasionally.

Incorporate 1 chopped red bell pepper, 2 diced tomatoes, 2 tablespoons of tomato purée, and 2 cups of stock. Bring to a boil, then reduce heat.

Cover and let simmer on low heat for about 1.5 hours, stirring occasionally.

Check the consistency and taste; adjust seasoning with salt and pepper if needed.

Serve hot, garnished with chopped coriander, alongside rice, chapati, or raita.