Heat ghee or coconut oil in a large pot on medium heat.

Add cumin seeds, mustard seeds, fenugreek, Kashmiri red chili, turmeric, garam masala, and cinnamon. Cook until aromatic and the mustard and cumin seeds pop.

Peel the onion, garlic, and ginger.

Blend or process the onion, ginger, garlic, and water into a paste.

Add the paste to the pot and heat, allowing most of the water to evaporate.

Add the lamb pieces, crushed tomatoes, and coconut sugar.

Cook the mixture on low heat for 2 hours.

Add the halved plums, kaffir lime leaves, and coconut cream.

Simmer for another 5 minutes.

Serve and enjoy!