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Preheat the oven to 170C/325F (fan).
Heat the ghee over a medium heat in a large oven-proof pan.
Add the cumin seeds, cinnamon, and cardamom. Fry for 2-3 minutes, until the spices release their fragrance.
Add the chopped onion, garlic, and ginger and fry, stirring often, for 5 minutes, until the onion is softened and lightly browned.
Add the green chillies, bay leaves, ground coriander, ground cumin, turmeric, cloves, salt, and pepper.
Stir and cook for 2-3 minutes.
Add the lamb and stir to coat in the spices. Cook for 5-7 minutes, until sealed.
Add in the chopped red pepper, chopped tomatoes, tomato puree, and stock.
Stir together and bring to the boil.
Cover the pan and place in the oven for 1 hour 15 minutes to 1 hour 30 minutes - until the lamb is tender and the sauce has thickened. Check on it a couple of times in the last 30 minutes or so so ensure the liquid isn't running dry. Top up with a splash of boiling water if it is.
Remove from the oven and serve topped with fresh coriander.
I like to serve mine with boiled or pilau rice, chapati and raitha.