In a blender or food processor, puree the tomatoes and ginger.
Heat the oil in a saucepan and fry the onions until golden.
Add the lamb and the ground spices. Cook stirring constantly, for 5 minutes.
Add the tomato mixture, paprika, and salt, stir into the meat, and cook for another 2-3 minutes.
Add the water, bring to a boil, then cover and reduce the heat to very low.
Add the cardamom extract at the end
