2) Heat the oil in a large, heavy bottomed pan and begin to brown the lamb pieces on all sides. Reserve the browned meat in a bowl and drain off excess fat.
3) Turn the heat to low and add the onion, garlic and ginger to the pot; cook until softened and caramelised. Add the spices, tomato puree, red pepper, tomatoes and chocolate chips and stir well. Add the chilli pepper and the reserved meat. Stir and add the red wine and enough water to just cover the meat. Season with salt and pepper and cook for about two hours over medium-low heat, until the meat is very tender and the sauce is thick.