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Combine all the spice mix ingredients in a small bowl. Set aside.
Melt the ghee in a large, deep, heavy-based pan or casserole dish over medium heat. Add the cardamom, cloves, bay leaves and cinnamon and cook, stirring, for 1 minute.
Add the onion and cook, stirring occasionally, for 6–8 minutes or until just softened.
Add the spice mix, garlic and ginger and cook for 1 minute or until fragrant. Add ¼ cup (60 ml) of the water and continue stirring – this stops the spices burning and helps them dissolve.
Add the lamb, salt and pepper, tossing to coat the lamb in the spices. Cook for 2–3 minutes or until the lamb has changed colour (it will still be raw in the centre).
Stir through the yoghurt. Once it is fully combined and the oils have started to separate, add the remaining 1 cup (250 ml) of water and the sugar. Stir to combine.
Bring to a simmer, reduce the heat to low, then simmer, covered, for 1 hour 45 minutes, or until the lamb can easily be pulled apart with two forks, stirring occasionally.
Remove the lid. Simmer for a further 30 minutes or until the lamb is tender and the sauce has thickened. Remove from the heat and stir in the cream.
Serve topped with fresh coriander, with a side of rice, green chutney and Indian onion salad, if using.