Mix the yoghurt with the cumin seeds, ground coriander, chilli powder and salt then set aside.
Heat the remaining ghee in a heavy frypan. Add the remaining cloves, bay leaves and cardamom pods. When the spices begin to crackle add garlic. Cook until garlic turns golden, about 2 minutes. Add the onions and cook until golden.
Add the lamb and cook 3 minutes. Drain the soaked chillies and add them. Cook until meat has browned, about 10 minutes. Add the yoghurt and cook 10 minutes.
Add the water and bring to the boil, reduce heat, cover and simmer until the meat is tender. Serve garnished with coriander.