Method

1. In a blender or food processor, puree the tomatoes and ginger. Heat the oil in a saucepan and fry the onions until golden.
2. Add the lamb and the ground spices. Cook, stirring constantly, for 5 minutes.
3. Add the tomato mixture, salt, stir into the meat, and cook for another 2-3 minutes.
4. Add the water, bring to a boil, then cover and reduce the heat to very low.
5. Cook for around 30-40 minutes to tenderise the meat.
6. Add Rajah cardamoms in the end for flavour and aroma.