Cut lamb into small cubes
Heat ghee in a clay pot
Add sliced onions and whole garlic cloves
Add ground coriander, black pepper, and salt
Prepare kachumbari mix by combining fresh tomatoes, onions, chili peppers, fresh coriander, and lemon juice
Add kachumbari mix to the pot with lamb
Seal the pot with parchment paper or baking paper
Slow-cook for 2 hours until lamb is tender and juicy
Serve with rice, fried plantains, or bread
