Mix the yoghurt with coriander powder, turmeric powder, red chilli powder and garam masala powder; keep aside.

In a deep pan, heat oil and add the whole spices; cloves, peppercorns, cinnamon, cardamom and dry red chillies.

Fry for about 30 seconds on low heat and then add the onions; Saute on medium heat till soft and translucent.

Add the ginger and garlic and continue to sauté till browned.

Add the lamb pieces and cook on high heat for 3-4 minutes.

Next add the yoghurt mixture, season with salt and mix well to combine.

On low heat, simmer till the lamb is cooked well and succulent.

Once the lamb is done, remove from heat and open the lid and place an aluminium foil on top.

Heat the coal piece till red hot and place on the foil.

Pour the kewra essence and ghee on top of the burning coal and cover the dish with a lid.

Allow the smoke to penetrate the curry for at least 10 minutes.

Remove the foil carefully and mix the lamb curry through.

Garnish with fresh coriander leaves and serve hot with bread of choice.