• Mix together all the ingredients for the marinade and rub them over the lamb. Set aside to marinate for 20-30 minutes.
• Meanwhile, make the sauce. Heat the ghee or clarified butter in a heavy-based pan and add the cloves, cardamom and bay leaf.
• When they start to crackle, add the onions and cook on a medium heat until golden.
• Add the chillies and cook for 1-2 minutes.
• Then add the turmeric and salt and sauté briskly for a minute, taking care that the dry spices do not start to burn.
• Add the garlic paste and cook, stirring, for a couple of minutes.
• As soon as the fat starts to separate out at the side of the mixture, stir in the diced lamb.
• Cook for 4-5 minutes, until browned, then add three-quarters of the corn and all the yoghurt.
• Cook gently for about 30 minutes, stirring occasionally, until the corn is nearly mashed and the sauce is becoming very thick.
• Add the lamb stock, bring back to the boil, then add the ginger, coriander and the remaining corn.
• Reduce the heat to medium and simmer for 10 minutes.
• Check the seasoning and add the lemon juice.
• Heat the oil in a large ovenproof frying pan over a medium heat, add the lamb and sear for 4 minutes on each side.
• Transfer to an oven preheated to 180°c/350°F/gas mark 4 and roast for 6-7 minutes.
• Leave the meat to rest for 3-4 minutes, then cut into slices.

To Serve:

• Divide the sauce between 4 serving plates, place the lamb on top and serve.