Prep:

Peel ginger and remove garlic from their shells and cut off fibrous ends.  In a food processor, puree together ginger, garlic and green chili with a splash or two of water to form a paste.

Finely diced onions.

Season lamb flanks with a generous sprinkling of sea salt and black pepper on both sides.

Cooking:

In a large cooking pot, heat 2 tbsp of vegetable oil over medium-high heat.  Place seasoned lamb flanks and sear on both sides until brown.  This should be about 2-3 minutes on each side. Remove lamb flanks from pot and set on a plate nearby.

Reduce heat to medium and add 2 tbsp of butter to the same pot along with cloves, cinnamon, green cardamom pods, cumin seeds and a pinch or two of asafetida.  Add diced onions and cook until soft and translucent.

Once onions have softened, add ginger-garlic paste and cook for a minute or two until fragrant.

Add turmeric, ground chili pepper, and garam masala.  Cook for a minute or two to toast together and activate the spices.

Add diced stewed tomatoes and water.  Increase heat to high and bring to a boil. Once at a boil, add seared lamb flank.  Reduce heat to low or whatever maintains a low simmer and cook semi-covered for 1-2 hours.

The curry is done when the meat is tender and falls off the bone and the tomatoes have disintegrated into the gravy.

Taste and season with salt, pepper and a pinch or two of sugar to taste.