1. Brown the lamb:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides. Once browned, remove the lamb from the pot and set it aside.

2. Sauté the aromatics:
In the same pot, add a bit more oil if necessary. Add the chopped onions and sauté until golden and soft (about 5–7 minutes). Add the garlic and ginger and cook for another 1–2 minutes until fragrant.

3. Add the spices:
Stir in the cumin, coriander, turmeric, garam masala, chili powder, cinnamon, and cloves. Cook for 1–2 minutes, stirring constantly, to toast the spices and release their aromas.

4. Cook the tomatoes:
Add the tomatoes (fresh or canned) to the pot. Stir to combine, then let the tomatoes cook down for about 5 minutes until they become soft and a little saucy. If you're using yogurt, stir it in now.

5. Add the lamb back in:
Return the browned lamb to the pot and stir well to coat it with the tomato-spice mixture.

6. Simmer the curry:
Add the bay leaves and water (or broth) to the pot. Stir everything together, bring to a boil, then reduce the heat to low. Cover and simmer the curry for 1.5–2 hours, or until the lamb is tender and fully cooked. If the sauce becomes too thick, you can add more water or broth to reach your desired consistency.

7. Season and adjust:
Taste and adjust the seasoning with salt and pepper. If you like it spicier, you can add extra chili powder or fresh green chilies at this point.

8. Garnish and serve:
Once the lamb is tender and the curry is cooked to your liking, remove from heat. Garnish with fresh cilantro before serving.