Rogan Josh (Kashmiri Lamb Curry)

Pat the lamb pieces dry with paper towels; removing surface moisture helps them brown properly instead of steaming.
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the black cardamom, green cardamom, cinnamon stick, bay leaves, and cloves, and fry for 30 seconds until fragrant.
Working in batches to avoid crowding the pot, sear the lamb pieces for 3-4 minutes per side until well browned on all sides. Remove and set aside on a plate.
In the same pot, add the chopped onion and cook over medium heat, stirring often, for 8-10 minutes until deep golden brown.
Add the ginger and garlic paste, and cook for 30-45 seconds, stirring constantly, until fragrant and no longer raw-smelling.
Reduce the heat to low, then add the whisked yogurt one spoonful at a time, stirring constantly between additions so it doesn't curdle in the hot pot.
Add the chili powder, ground fennel, and dry ginger powder, stirring for 30 seconds to bloom the spices in the yogurt-onion base.
Return the browned lamb to the pot along with any accumulated juices, and stir to coat evenly in the spice mixture.
Add the salt and water, and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 70-80 minutes, stirring occasionally, until the lamb is fork-tender and the sauce has thickened and turned a deep reddish-brown. Check occasionally and add a splash more water if the sauce looks too thick or is sticking.
Once the lamb is tender, check that it reaches an internal temperature of at least 145F and easily pulls apart with a fork.
Stir in the garam masala and simmer uncovered for 5 more minutes to let the flavors settle and the sauce reduce slightly.
Taste and adjust salt, then remove the whole spices if you prefer (or warn diners they're there), and garnish with fresh cilantro before serving hot with steamed rice or naan.