1. Put onions, garlic, salt, chili powder, ground coriander, turmeric, meat and water in a heavy based saucepan, cook for 15 to 20 minutes, or until meat is half cooked
2. Add tomatoes, and ginger to meat and cook for 5 minutes, stir all the time to mash tomatoes. Continue to cook uncovered until most of the moisture has evaporated and the lamb is thickly coated with the gravy.
3. Add oil and cook for 5 to 10 minutes, keep stirring all the time (Add one or two tablespoons of water to prevent gravy from sticking to the bottom of the pot)
4. When the gravy begins to release oil, the meat reaches the bhuna stage
5. It is almost tender and a little cooking is required to finish the dish