Heat 2 tablespoons of oil in a heavy-bottomed pot over medium-high heat. Add the lamb pieces and sear until browned on all sides, about 8 to 10 minutes. Remove the lamb and set aside.

Add the remaining oil to the same pot. Add the bay leaves, cinnamon stick, and green cardamom pods. Add the sliced onions and sauté over medium heat until they turn deeply golden brown, about 12 minutes.

Stir in the ginger paste and garlic paste, cooking for 1 minute until the raw smell dissipates. Lower the heat and add the turmeric, coriander powder, and Kashmiri chilli powder, stirring constantly for 30 seconds.

Add the chopped tomatoes and cook until they soften and oil begins to separate from the mixture. Reduce the heat to low and gradually stir in the whisked yogurt to prevent curdling.

Return the lamb and any accumulated juices to the pot along with the salt. Stir well to coat the meat in the masala. Cover with a lid and simmer on low heat, stirring occasionally, until the lamb is tender and reaches 74°C / 165°F at the thickest piece, about 35 to 45 minutes.

Remove the lid and increase the heat slightly to dry up any excess liquid, frying the masala directly against the bottom of the pan for 3 to 5 minutes. Stir in the garam masala and remove from heat.