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1. Preheat the oven to 190°C (gas mk 5, 375°F). Finely chop the onion and garlic. Heat the ghee or oil in a saucepan and add the onion and garlic. Fry for 5 minutes, stirring occasionally. Meanwhile combine the ground coriander, paprika and chilli powders with 3 tablespoons of water to form a watery paste. Use as much hot chilli powder as you like, or omit it altogether if you want a mild curry. Finely chop the red pepper. 2. Add the ground ginger, cardamoms, cinnamon, cloves and bay leaf. Fry for a further 2 minutes, stirring. Add the chilli powder paste, and fry for a further 4 minutes or so, until the water disappears and the oil floats. 3. Empty the onion mixture into a casserole dish and mix in the lamb, tomatoes, salt, chopped red pepper, yoghurt and another 2 tablespoons of water. Cover and place in the oven. Stir after 30 minutes. 4. Cook for approximately another 30 minutes. You should find that the lamb is then tender, and the fat is floating on top of the sauce. If not, cook for longer. 5. Mix in the chopped fresh coriander and serve. 
You can add quartered fresh tomatoes ten minutes from the end. You can purchase your spices on line in the US from
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