Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat.

Add the cinnamon stick, cardamom pods, and cloves, sautéing for 30 seconds until they sizzle and release their aroma.

Add the sliced onions to the pot and cook, stirring frequently, until they turn deep golden brown, about 10-12 minutes.

Stir in the lamb cubes and increase the heat to medium-high, searing the meat until it is browned on all sides, roughly 5-7 minutes.

Reduce the heat to low and add the ginger-garlic paste, Kashmiri chili powder, fennel powder, dry ginger powder, and salt.

Stir the spices vigorously for 1 minute, ensuring they coat the meat without burning.

Remove the pot from the heat momentarily and slowly whisk in the yogurt a little at a time to prevent it from curdling.

Return the pot to low heat and cook for 5 minutes until the oil begins to separate from the masala.

Pour in the water, bring the mixture to a gentle boil, then cover with a tight-fitting lid.

Simmer on low heat for 60 to 75 minutes, or until the lamb is tender enough to cut with a fork.

Check the consistency of the gravy; if it is too thin, simmer uncovered for another 5-10 minutes to thicken.

Remove the whole spices if desired and garnish with fresh chopped cilantro before serving hot with naan or rice.