Heat the Ghee (1 tablespoon) in a heavy bottom wok. Add the Lamb (500 gram), stir well to break up any clumps. Cook uncovered over low heat for 30-45 minutes until it cooks through and begins to change color.
Add the Onion (2), Tomato (2), Fresh Cilantro (1 bunch), Fresh Ginger (1 piece), Garlic (5 clove), Green Chili Pepper (2), Ground Coriander (2 teaspoon), Roasted Cumin Powder (2 teaspoon), Kashmiri Red Chili Powder (1/2 teaspoon), and Ground Turmeric (1/2 teaspoon). Mix well, season with Salt (to taste), then cover and leave to cook over low heat for about 30 minutes.
Stir in the Bell Pepper (2), then the Greek Yogurt (1 cup). Cook again covered over low heat until the liquid has evaporated, 15-20 minutes.
Taste and adjust seasoning, add the juice of the Lime (1/2) if desired, or more cilantro. Drizzle remaining Ghee (1 tablespoon) over the top. Serve hot with naan, parathas, sheermal or tandoori roti.