In a large pot, heat some oil over medium heat. Add the chopped onion and sauté until translucent.

Add the minced garlic and grated ginger, cooking for another minute until fragrant.

Stir in the lamb cubes and brown on all sides.

Add the chopped tomato and cook until softened.

Sprinkle in the curry powder, cumin, coriander, turmeric, salt, and black pepper. Stir to coat the lamb evenly.

Pour in the coconut milk and water or broth, stirring to combine.

Bring the mixture to a simmer, then reduce heat to low and cover. Cook for about 1 hour, or until the lamb is tender.

Once the lamb is tender, taste and adjust seasoning if necessary.

Serve hot, garnished with fresh cilantro.