Add all the spices and 1/1.5 cups (250-375ml) of water for lamb and 2.5/3 cups (625-750ml) of water for mutton. Bring to a boil, then turn the heat down to low and put to lid on. Simmer for 1hr for lamb and 2-2.5hrs for mutton. Keep checking during this time to ensure there is sufficient water and top up a little as and if it looks like there’s no water left in the pan.

Once the simmer time is up, the meat should be almost done, and there shouldn’t be much water in the pan. The pan will look quite oily (remember, you can remove the oil at the end if you want!). If there is a lot of moisture in the pan at this stage, please dry it out over a high heat without the lid until there’s very little left.

Turn the heat to high. Add the diced tomatoes. Let this cook on high, stirring constantly and scraping the bottom of the pan. The tomatoes will release A LOT of juices. Keep stirring and allow the sauce to concentrate

Once the sauce looks thick, jammy and glossy, and the oil is beginning to rise to the surface, add in half the chopped coriander and green chilli. Turn the heat to low and allow this to simmer without the lid off for 5 minutes.

Garnish with additional chopped coriander and the matchstick-cut ginger.