Weigh all the spices and set aside. Chop the tomatoes into a medium size dice and set aside also. Finely dice the onion, garlic and ginger and set aside
Heat the frypan over medium heat and once hot add half of the ghee and heat until melted, season the lamb necks with salt and pan-fry on both sides until golden and set aside
Add the onion, garlic and ginger and fry in the same pan for 2-3 mins until beginning to soften. Add the cumin seeds and cinnamon quill and cook for another minute, then add the rest of the spices and toast to 2 mins
Next add the tomato and stir though well and cook for 2mins until the tomato begins to soften, add the water and return the lamb necks to the pot and stir
Cut the potatoes in half and scatter in to the pot cover with a lid and place in a pre-heated oven combi setting 160 degrees for 1.5 hours
While the lamb cooks wash the rice under cold running water until the water runs clear and set aside
For the yoghurt finely chop 5 sprigs of coriander and place in a small mixing bowl, slice the outer layers off half a cucumber and finely dice and add to the coriander mix along with the yoghurt, season mix and set aside
With 25 mins remaining add the washed rice to a flat tray and cover with water, cover tightly with foil and add to the oven
Once the timer goes off remove the pot from the oven and place the curry on a large serving plate, dollop over yoghurt and garnish with fresh coriander sprigs
Remove the rice from the oven and stir through remaining ghee and season well with salt and serve along side the curry