In a mixing bowl, combine lamb, yogurt, ginger-garlic paste, tikka masala, lemon juice, and salt. Mix well and marinate for at least 1 hour, preferably overnight.

Heat oil in a skillet over medium heat. Add chopped onion and sauté until golden brown.

Add the marinated lamb and cook until browned on all sides.

Stir in crushed tomatoes, cream, garam masala, coriander, cumin, and salt. Simmer for 30 minutes until the lamb is tender.

Garnish with fresh cilantro before serving.

In a bowl, dissolve yeast and sugar in warm water. Let it sit for 10 minutes until frothy.

In a large bowl, combine flour and salt. Add the yeast mixture and yogurt. Knead until smooth. Let it rise for 1 hour.

Preheat the grill or oven. Divide the dough into balls and roll out into naan shapes.

Cook on the grill or in the oven until puffed and golden. Brush with ghee before serving.

Serve the lamb tikka masala hot on top of the naan, with additional cilantro for garnish.