Heat the oil in a large pan then add the garam masala. Cook for 2-3 minutes until fragrant.

Add the onion and lamb. Cook until the onion has softened and the meat has browned.

Add the tomato sauce, water, garlic and ginger. Bring to a boil, then reduce to a simmer. Cover and cook for 35-40 minutes until the sauce has thickened and reduced.

Add the okra and yogurt. Cook for 4-5 minutes until the okra is tender. Check for seasoning, add salt if necessary.

Garnish with chopped fresh cilantro.