1. Wipe lamb, trim off excess fat and cut into 5 cm (2 in) cubes.
2. Heat oil in a heavy-based pan, add lamb and fry until browned all over.
3. Add onion and cook for about 5 minutes, stirring frequently, until soft.
4. Stir in masalas, chillies and ginger and cook for 2 minutes more.
5. Add chopped coriander, cream and 75 ml (2 1/2 fl oz/ 1/3 cup) water and season salt.
6. Bring to the boil and simmer, covered, for about 1 hour or until lamb is tender.
7. Stir in lemon juice and serve hot, garnished with coriander and lemon wedges.

Serves 4.