Heat the cooking oil in a heavy-bottomed pot over medium heat. Add the black cardamom, green cardamom, cloves, and cinnamon stick. Sizzle for about 30 seconds until fragrant.

Add the lamb pieces to the pot. Cook, stirring occasionally, until the meat is lightly browned on all sides, about 8 to 10 minutes.

Lower the heat to medium-low. Stir in the ginger powder, Kashmiri red chili powder, and fennel powder. Immediately add the whisked yogurt in small increments, stirring constantly so it does not curdle. Cook until the yogurt blends into the sauce and the oil begins to separate at the edges, about 5 minutes.

Add the salt and 1 1/2 cups of water. Bring the mixture to a gentle boil, then cover the pot with a lid, reduce the heat to low, and simmer for 45 to 50 minutes, stirring occasionally.

Remove the lid and check that the lamb is fork-tender and reaches an internal temperature of 74°C / 165°F at the thickest piece. If the gravy is too thin, simmer uncovered for a few more minutes until it reaches your preferred consistency. Serve hot.