Cut lamb into cubes. Peel garlic and ginger and purée with a little water.
Peel tomato, dice and puree with the yogurt. Heat oil in a teflon-coated pan and fry the whole spices 15 seconds.
Add ginger garlic paste and sauté over medium heat stirring until the liquid evaporates, about 2 minutes. Then fry 30 seconds. Stir in salt and 1/2 teaspoon cayenne pepper and douse with the tomato puree yogurt. Bring to a boil and then add the meat. Simmer covered about 60 minutes until the meat is tender.
Remove the tab and boil over high heat. In course of this turn the meat back and forth. Cook sauce until the level in the pot is 1 cm. Then stir in enough hot water so that the sauce is creamy.