**Ingredients:**

– 750g lamb meat, diced
– 2 onions, finely chopped
– 3 cloves of garlic, chopped
– 1 piece of ginger (about 2 cm), grated
– 2 tomatoes, diced
– 2 green chilies, finely chopped (optional for extra heat)
– 2 tablespoons vegetable oil or ghee
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon turmeric powder
– 1 teaspoon ground cumin
– 1 teaspoon Garam Masala
– ½ teaspoon ground cinnamon
– Salt to taste
– Fresh coriander for garnish

**Instructions:**

1. Heat the oil or ghee in a large pot over medium heat. Add the chopped onions and fry until they are soft and lightly browned.

2. Add the chopped garlic and grated ginger, and fry for another 2 minutes until fragrant.

3. Add the diced lamb meat to the pot and fry, stirring occasionally, until browned.

4. Add the diced tomatoes and green chilies (if using), and fry them with the meat for another 5 minutes.

5. Add the ground spices: cumin, coriander, turmeric, ground cumin, Garam Masala, and ground cinnamon. Stir well to evenly distribute the spices.

6. Pour about 500 ml of water into the pot to create a sauce. Bring the mixture to a boil, then reduce the heat and let it simmer until the lamb meat is tender and the sauce has thickened. This usually takes about 1.5 to 2 hours.

7. Once the lamb meat is tender and the sauce has reached the desired consistency, taste the curry and adjust the seasoning by adding more salt or spices if needed.

8. Serve the lamb curry hot, garnished with fresh coriander, and accompanied with rice, naan, or flatbread.

Enjoy your homemade lamb curry!