• Heat up your oil in a cast-iron skillet.
• Add the lamb and fry on high, turn constantly until all the meat has changed color.
• Add the minced ginger and garlic, then give the blend a quick fry, until the raw smell goes away. Don’t let your ginger and garlic burn! You won’t want the color to go too dark.
• Add all the spices and 1 1/2 cups of water. Bring to a boil, then turn the heat down and cover. Simmer for one hour. Check often to make sure you maintain a good amount of water, and top off if needed.
• At the end of that first hour, the meat should be mostly done, without much water left in the pot. Don’t worry about the oil, we’ll drain it at the end.
• Add the tomatoes and let this cook on high heat, stirring constantly and scraping the bottom of the pan.
• As the dish gathers more moisture, keep stirring, allowing all the ingredients to come together.
  Once the sauce (masala) looks moist but nearly done – you will see more of the oil on the surface. Now, you should drain some of the oil off (keep a small amount for reheating).
• Add the chopped coriander and green chili and return it to low heat. Allow it to simmer unlidded for 5 minutes.
• Garnish with chopped coriander and matchstick ginger

Note: Peel the skin off the tomatoes before chopping if you are opposed to the skin on stewed tomatoes.