Put the meat into the pan.
Put in the oil and spices.
Add the ginger and garlic paste.
Let it cook for around 1 hour, until the lamb has released the water.
When the water is dry, and the meat is tender, add in the green chillies and tomatoes.
Cover and cook for another 15 minutes, until all of the liquid has reduced.
Serve in a bowl with freshly chopped corainder.
The lamb karahi is ready!