Put a dry lidded pan over a medium heat and cook the lamb, 4 of the chopped tomatoes, the garlic and ginger for 20-25 mins until the tomatoes have broken down and most of the liquid in the pan has evaporated. Remove to a bowl.

Return the empty pan to a medium heat and add the ghee and oil. Once hot, sprinkle in the cumin seeds, fennel seeds and peppercorns, and fry for 1 min until fragrant. Add the chopped ginger, garlic, turmeric and a large pinch of salt, and cook for about 30 seconds until the raw garlic smell disappears.

Put the meat mixture back into the pan and fry for a further minute. Add the remaining tomatoes, chilli powder and ground coriander, and fry for a couple of minutes until fragrant. Turn the heat to medium-low, cover and cook until the lamb is completely tender, about 1 hr. When it is ready, the oil should be sitting on top of the dish, but do check that the meat is tender as well.

To serve, top with coriander and mint leaves, chopped green chillies and ginger. Serve with naans or simple boiled basmati rice.