Heat the olive oil in a wok over medium heat until it reaches a high temperature.

Add the ginger paste, garlic paste, and green chili paste to the hot oil, and sauté them for 1-2 minutes. To create the green chili paste, grind 3 green chilies with a few tablespoons of water.

Add the lamb/mutton and cook on high heat for 5 minutes until the color changes.

Add 500ml of water into the wok, cover it, and simmer for 60 minutes until the water evaporates.

Incorporate the pureed onions and cook for 5 minutes.

Sprinkle in the salt, chili powder, Kashmiri chili powder, and black pepper. Cook the spices for 2-3 minutes over medium heat.

Add the chopped tomatoes and cook for 4-5 minutes.

Immediately after, add the yogurt and the remaining 150ml of water. Stir quickly to prevent curdling and continue cooking for an additional 8-10 minutes over medium heat.

Mix in the cumin powder, bullet chilies, and julienned ginger, and cook for 2-3 minutes.

Finally, garnish with coriander and dried fenugreek leaves.

Serve the dish alongside freshly made naan bread for a delightful meal. Enjoy!