Recommended accompaniments are couscous or yellow rice with roasted almonds, vegetables, flat or naan bread or papadums.
Pierce the lamb all over with a fork or skewer. Place in a casserole dish.
Peel the ginger and garlic for the marinade. Cut the ginger into slices. Use a mixer or food processor to ground the chillies and 3 tbsps of yogurt into a smooth paste. Put the remaining yogurt, 2 tbsps of lime juice, honey, garam masala, ground coriander, ground cumin, cayenne pepper and salt into a bowl and beat with a whisk until creamy. Use it to generously baste the meat all over. Seal the casserole with tin foil and leave in the fridge for 24 hours.
Take the casserole from the fridge on the following day, remove the foil and allow the meat to reach room temperature.
Warm the oil in a small pan over a medium heat. Add the cloves, peppercorns, cardamom and cinnamon. The cloves will begin to swell within a few seconds. Then pour the oil and spices evenly over the meat.
Put the lid on the casserole and placed into an oven preheated to 200°C and leave to braise for 1 1/2 hours. Remove the lid and braise for another 45 - 60 minutes,
Take the casserole from the oven and leave to stand in a warm place for 15 minutes.
During this time, wash the mint and shake dry. Remove the leaves and cut into thin strips. Whisk together the yogurt, cumin and a little lime juice and season to taste. Add the mint.
To serve, carve the meat into thin slices and enjoy with the yogurt dip and fresh coriander.