1) Make a paste with the chilli powder and a little water. 2) Whisk the yoghurt and set aside. 3) Fry the shallots in the ghee until lightly browned- about 12 minutes. 3) Add cloves, cardamoms, cinnamon and mace, fry for 1 minute. 4) Add the rest of the spices and the chilli paste, with 2 tablespoons of stock and stir continuously for 2 minutes. 5) Add the meat and sauté for 5 minutes. 6) Lower heat and add the yoghurt. Stir well and sauté for a few minutes. 7) Add salt to taste and 1 litre of water the tomato puree and the remaining lamb stock. 8) Cook until meat is tender. 9) Before serving, remove the cloves cardamoms and mace, if intact.