Method

1. Clean, debone and cut the lamb into one inch big chunks. Peel wash and chop onions and tomatoes. Scrap, wash and chop ginger. Wash and chop coriander. Pound the peppercorns into a powder. Roast slightly cumin seeds and make into a powder.
2. Heat ghee in a handi and add the lamb chunks. Roast it over a low fire and add onions and salt after five minutes. Keep stirring it so that the onion is evenly fried to a light brown colour.
3. Add the ginger and garlic paste and fry it further for five minutes. Add cardamom, cloves, bay leaves, cinnamon and pepper powder and stir for a minute. Add water, stir and cover the handi. Stir occasionally to ensure that the lamb does not stick to the bottom and so that it is evenly cooked. Cook till the lamb is tender.
4. Take out the cooked lamb and keep aside. Add red chillies, turmeric and coriander to the gravy and stir for three minutes. Then increase the flame to medium and add the tomatoes and fry till the fat floats on top of the masala. Keep stirring regularly.
5. Keep moving the gravy evenly over the pieces of lamb. Add cumin powder to the gravy and add the rest of the seasonings. Arrange the skewers on a flat dish and pour the gravy on top. Garnish with fresh coriander.