Preparing the Spice Paste:

1. Roast the coriander seeds - either in a hot pan or under the grill until they start to make a popping sound. Put to one side.
2. Roast together the poppy seeds, cumin seeds, almonds, cardamoms, peppercorns and cloves. Put to one side.
3. Roast the dessicated coconut - keep turning it and watch it carefully as it can easily burn.
4. Grind the above roasted spices. If using a mortal and pestle it's easier to grind the coriander separetely first.
5. Crush the garlic and ginger into a paste.
6. Mix together the roast ground spices, the garlic and ginger paste with the single tablespoon of oil.

Cooking:

1. Finely chop the onion and the red chillies.
2. Fry these in sunflower oil in a large heavy pan without browning.
3. Remove the pan from the heat and add the chilli powder, tumeric and above spice paste and mix.
4. Return to the heat and gently fry on a medium heat.
5. Add the yoghurt a little at a time and keep stirring it. This will stop it from curdling. Avoid using low-fat yoghurt.
6. Add the copped tinned tomatoes, stir in and cook for 5 mins.
7. Add the diced lamb and cook to seal the surfaces or the meat.
8. Add the hot water, cover and cook in an oven at 180 deg C for about 1.5 to 2.00 hours. Remember to check it after 1.5 hours, stir and if it still has liquid remove the lid for the last 0.5 hour. This will help to thicken rich meaty sauce.
9. Sprinkle with garam marsala and serve with freshly chopped corinader.