Heat oil in pan till hot

Add mustard seeds till they pop, Add Fenugreek, add curry leaves, add cumminnseeds

Chop sliced Onions and Sautee till caramelised

Add crushed ginger and garlic

Combine 2 tablespoon masala with water till thick consistency, then pour into sautee mixture, keep on stirring till masala sweats and thickens

Add turmeric powder and mix. If it's starts to dry and some water till mixture is almost separating but thick.

Add powder chilli. And mix (or bongo chilli)

Add lamb pieces and thoroughly coat.

Let mixture infuse and add water till it covers meat.

Stir and bring to boil then reduce to simmer for 50mins, mixing once in a while. Make sure heat isn't intense that it can burn.

Once the lamb is almost tender approx 50mins, add 1/4 tin tomato or a medium sized tomato diced.

Cook for further 10mins until sauce thickens. Make sure bottom doesn't burn so stir.

Finally turn off the stove and add 1/2 cup of coriander leaves. Mix and let flavour develop. Add salt if required.