In a large bowl, combine the lamb pieces with yogurt, garlic, ginger, and salt. Mix well to coat the lamb and let marinate for at least 1 hour, or overnight for best results.

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until they turn golden brown, about 8-10 minutes.

Add the marinated lamb along with all of the marinade to the pot. Stir well to combine with the onions and cook for about 5 minutes until the lamb is browned.

Stir in the ground cumin, coriander, cardamom, cinnamon, turmeric, and red chili powder. Cook for another 2-3 minutes to toast the spices.

Pour in the water and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender.

Once the lamb is tender, taste and adjust the seasoning if necessary. Remove from heat and discard the bay leaves.

Serve hot, garnished with fresh cilantro. Pair with basmati rice or naan for a complete meal.