Heat a large saucepan, and spray it with low fat cooking spray. Add the onions and cook, stirring, for 3-4 minutes until they are lightly browned.

Add the lamb, a handful at a time, and cook over a medium high heat until it is all sealed and browned. Add the garlic, ginger and rogan josh curry powder and cook, stirring, for 1 minute.

Add the canned tomatoes, carrots, stock, tomato puree and chopped coriander to the pan. Season with a little salt and black pepper and bring to the boil. Reduce the heat to low, then cover and simmer for about 1 hour, or until the lamb is very tender.

Check the seasoning, adding a little more salt and pepper, if necessary. Serve garnished with fresh coriander sprigs.