Heat 80 millilitres curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), Pinch sea salt and another 80 millilitres curry broth. Mix well and simmer for 2 minutes.
Add the remaining 80 millilitres curry broth and 8-9 pieces slow cooked lamb for Indian curry dishes . Mix well and simmer for 2-3 minutes, stirring occasionally.
Transfer the traditional lamb curry to a serving bowl and finish with 1 small handful fresh coriander leaves, finely chopped. Serve with your favourite Indian rice and breads.