Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Stir in minced garlic, grated ginger, and chopped green chillies. Cook for 2 minutes.

Add diced lamb to the pan. Cook until the meat is browned on all sides.

Mix in coriander powder, turmeric powder, red chilli powder, garam masala, and salt. Stir well to coat the meat evenly with spices.

Add chopped tomatoes and cook until they soften.

Pour in water and bring the mixture to a boil.

Reduce the heat to low, cover the pan, and simmer for about 1 hour or until the lamb is tender.

Once the meat is cooked, add chopped methi (fenugreek) leaves to the pan. Stir to combine.

Cook uncovered for another 10 minutes, allowing the methi to wilt and blend with the gravy.

Serve hot with rice or chapati.