In a heavy base pot put ghee, onions, lamb and add ground and whole spices then cook on medium heat. Stir constantly until the onion softens and the oil/ghee is infused with the spices.
Add the sieved crushed tomato and leave on low heat for about 10 minutes, then add about 2 cups of boiling water and cook on medium heat unitl the lamb is well done (45-60 minutes).
Add the pumkin, raisins and cooked chickpeas, cover the pot and cook for a further 30 minutes. Add water when needed, but a little at a time so the sauce is concentrated.
Serve hot with warm tanoor bread to soak up the sauce.