3.5 tbsp ghee (or butter)

1 cinnamon stick

6 green cardamom pods, lightly bruised

4 cloves

1 large onion, finely chopped

3 cloves garlic, finely minced

1 tbsp ginger, finely grated

5 tbsp tomato passata (tomato puree/sauce)

1 tsp salt

750g (1.5 lb) boneless lamb shoulder, cut into 3cm cubes

1.5 cups (375ml) chicken stock, salt-reduced

2 tbsp paprika (normal or sweet)

3/4 tsp chili powder (or to taste)

4 tsp ground coriander

4 tsp ground cumin

2 tsp turmeric powder

1/4 tsp nutmeg

1 tsp garam masala

1/2 tsp fennel powder

1/2 tsp extra garam masala (to finish)

1/2 tsp extra fennel powder (to finish)

1/2 cup (125g) plain yogurt (Greek yogurt works)

Chopped coriander leaves (for garnish)

Finely shredded ginger (for garnish)

Basmati rice (for serving)