Heat the sunflower oil in a large, heavy-bottomed pan over medium heat.
Add the chopped onions and sauté for 8–10 minutes until golden brown.
Stir in the minced garlic and ginger, cooking for 1–2 minutes until fragrant.
Add the spices. Cook for 1–2 minutes to toast the spices.
Add the diced lamb shoulder to the pan and cook for 5–7 minutes, stirrin frequently, until browned on all sides.
Stir in the chopped tomatoes and salt, cooking for 5 minutes until the tomatoes soften.
