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1: To a pan with oil, on a medium high flame, add your slit green chillies.

2: After they start to blister, add your lamb and let it sear.

3: Flip once a nice golden colour has appeared on one side, and add the salt.

4: Once the lamb is golden brown on all sides, reduce the flame to low and add ginger garlic paste, red chili powder and turmeric. Stir to incorporate.

5: Once the spices are toasted, add enough water to come halfway up the lamb.

6: Let the lamb simmer, covered, for 40-45 minutes or until tender. If the water evaporates before the lamb is tender, keep adding more bit by bit.

7: Once the lamb is cooked, remove the lid and allow all the water to evaporate.

8: Garnish with crispy curry leaves and coriander leaves.