Heat oil in a wok or karahi pot on low-medium heat before adding the finely sliced onions.
Cook the onions for 3-4 minutes on medium heat until the onions start to soften and become translucent
Add the lamb and allow to cook for 10 minutes then add the salt and mix
Then add the chopped tomatoes into the pan and cook for 3-4 minutes until the tomatoes are soft.
Add the chilli powder, turmeric powder, ginger paste, garlic paste, black pepper, and garam masala then cook the spices for 2-3 minutes.
Add the water and reduce the heat to low-medium then leave to cook for 40-45 minutes depending on your meat – if the lamb is still tough add more water and cook for longer.
Increase the heat to medium and add the yoghurt before stirring immediately and cook for 10-15 minutes – it is important to stir immediately and continuously to prevent the yoghurt from curdling.
Add the cumin seeds, dried fenugreek leaves, bullet chillies, and ginger and leave to cook for 2-3 minutes
Garnish with coriander and enjoy with naan or boiled rice!