Aloo Gosht (Lamb Curry With Potatoes)

0 Heat the oil in a large heavy-bottomed pot over medium-high heat. Add cardamom, cloves, and cinnamon stick. Sauté for about [timer minutes=1]1 minute[/timer], until fragrant.
1 Add sliced onions and cook until deep golden brown, stirring often, about [timer minutes=10]10–15 minutes[/timer].
2 Add the lamb pieces and brown on all sides for about [timer minutes=3]3–5 minutes[/timer].
3 Stir in garlic and ginger paste, Kashmiri chili powder, coriander, cumin, turmeric, and salt. Cook for [timer minutes=1]1–2 minutes[/timer] until aromatic.
4 Add bay leaves, green chilies, ground dried coconut (or coconut milk/nut paste), and yogurt. Stir well and cook for [timer minutes=3]3–4 minutes[/timer] until the mixture thickens slightly and oil begins to separate.
5 Pour in 2½ cups water. Bring to a boil, then reduce heat to low. Cover and simmer for [timer minutes=90]1½ hours[/timer] or until lamb is fork tender and the curry has thickened. Add more water as needed to maintain a rich, saucy consistency. (I needed to add about 1 cup more water due to the type of dish I used).
6 Add the potatoes, cover and simmer for [timer minutes=15]15–20 minutes[/timer], until fork-tender and cooked through.
7 Once the lamb is fall-off-the-bone tender and the potatoes are cooked, stir in garam masala and half the chopped cilantro. Adjust salt and spice to taste.
8 Turn off the heat. Skim off excess oil if desired. Garnish with the remaining cilantro, a drizzle of ghee, julienne ginger, and green chilies. Serve hot with basmati rice, roti, or naan.