Heat 2 tablespoons of ghee in a heavy pot. Add 1 bay leaf, 3 whole cloves, 1 cinnamon piece, 1in / 2.5cm long, 3 green cardamom pods, and 1 black cardamom pod.
Add 500g of bone-in lamb shoulder, cut into 2in / 5cm pieces. Sear over high heat for 1-2 minutes, then over medium heat for 4-5 minutes.
Whisk ½ cup of room-temperature plain yogurt with 1 tablespoon of Kashmiri chili powder, 2 teaspoons of ground fennel, 1 teaspoon of ground ginger, and ¾ teaspoon of salt. Lower the heat, stir into the lamb, cover, and cook for 3-4 minutes.
Pour in 1 cup of hot water. Cover and cook over low heat for about 2 hours, until the lamb is tender, adding more hot water as needed.
