In a bowl, combine the lamb pieces with ginger paste, garlic paste, ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well to coat the lamb evenly. Let it marinate for at least 30 minutes.

Heat vegetable oil in a heavy-bottomed pan over medium heat. Add cumin seeds, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.

Add finely sliced onions and cook until they turn golden brown, stirring occasionally.

Add the marinated lamb to the pan. Cook until the meat is browned on all sides.

Stir in chopped tomatoes, garam masala, ground paprika, ground cumin, ground coriander, turmeric powder, and salt. Mix well and let the tomatoes soften and cook down, about 5-7 minutes.

Add chunks of onions to the pan. These will add texture to the curry.

Pour in enough water to cover the lamb and onions. Cover the pan and let the curry simmer on low heat for about 1 to 1.5 hours, or until the lamb is tender and fully cooked. You can also use a pressure cooker to speed up the cooking process.

Once the lamb is cooked and the curry has thickened, adjust the seasoning if needed.

Garnish the Lamb Dopiaza with freshly chopped cilantro.

Serve the Lamb Dopiaza hot with steamed rice or Indian bread of your choice.