Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until lightly golden.

Add the turmeric, cardamom, cinnamon, peppercorns, cloves, cumin, garlic, ginger, coriander seeds, chilli and paprika and cook, stirring, for 1-2 minutes or until aromatic.

Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes are pulpy

Add the lamb, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 2 hours or until lamb is very tender and sauce thickens slightly

Taste and season with salt and pepper.

Spoon lamb among serving bowls. Serve with naan bread and steamed rice, if desired.