Pat the lamb cubes dry with kitchen paper and season with salt and pepper. Set aside at room temperature for 15 minutes.

Heat the vegetable oil in a large heavy-based casserole or Dutch oven over medium-high heat. Brown the lamb in batches for 3-4 minutes per batch until golden on all sides. Remove and set aside.

Reduce heat to medium and add the sliced onions to the same pot. Cook for 12-15 minutes, stirring occasionally, until deeply golden and caramelised.

Add the minced garlic and grated ginger, cooking for 2 minutes until fragrant.

Add the Kashmiri chili powder, cumin, coriander, cardamom, cinnamon, cloves, and bay leaves. Stir constantly for 1 minute to toast the spices.

Stir in the yogurt one tablespoon at a time, mixing well after each addition to prevent curdling.

Add the tinned tomatoes and stock, stirring to combine. Return the browned lamb and any juices to the pot.

Bring to a gentle simmer, then cover and reduce heat to low. Cook for 75-90 minutes, stirring occasionally, until the lamb is fork-tender and reaches an internal temperature of at least 75°C.

Remove the lid for the final 15 minutes if the sauce needs thickening. Adjust seasoning with salt to taste.

Remove bay leaves and stir through half the fresh mint. Serve garnished with remaining mint and fresh coriander.