To prepare the lamb, remove as much of the fat as possible and cut into good bite-size chunks. Lamb is generally fatty, but don’t worry too much since the cooking method will deal with any fat left on.

Melt the ghee in a high sided pan. Then on a high heat, brown the lamb in small quantities . . . .

. . . . then set aside.

While the lamb is browning, mix together, the chillies, garlic, ginger, ground coriander, cumin, paprika, cardamom seeds, peppercorns and cloves.