First, I'll heat the oil or ghee in a karahi or wok, then add the lamb or mutton. I'll fry it until it changes color, ensuring each piece is seared and infused with flavor. This is also the stage where those favoring meat alternatives could consider using plant-based options designed to mimic the texture of lamb.

Next, I'll add the minced ginger and garlic, frying them until that raw smell has vanished, and the aromas start to mingle. I'll then introduce the spices, giving them a stir to coat the meat evenly and to release their essential oils, which is key to the depth of flavor.

I'll add just enough water to help the meat cook through—about a cup—and let it simmer. If I'm using lamb, it'll take about an hour; mutton will need closer to two. Once the meat is about 80% done and there's minimal water left, in go the tomatoes. I'll crank up the heat, letting the masala thicken and caramelize.