Heat the ghee or oil in a frying pan over medium high heat. When visibly hot, add the chopped onion and bell pepper and fry them for about four minutes or until the onion is soft and translucent.

Stir in the garlic and ginger paste along with the coriander stalks and fry for a further 30 seconds

Stir in the tomato puree and when it begins to simmer, stir in the mixed powder and tandoori masala, followed by about half of the base sauce.

Bring this to a simmer and let it bubble for a couple of minutes, only stirring if the sauce is sticking to the pan. As it simmers, the sauce will caramelise to the side of the pan. Stir this into the sauce for additional flavour.

Stir in the pre-cooked lamb and stir to coat with the sauce. Simmer for a couple of minutes.

Increase the heat to high and add the remaining base sauce. Continue simmering until you have a really thick sauce.

To finish, reduce the heat to medium and whisk in the yoghurt. Check for seasoning and add salt to taste. Top with the fresh coriander and serve with a good squeeze of lime juice and garnish with the spur chilli rings.