Kashmiri Lamb Korma

Ingredients

• 4-6 lamb shanks, cut into 2”, bone-in medallions
• 4-5 large yellow onions, finely diced
• 8-9 garlic cloves, peeled and minced
• 2” piece fresh ginger, peeled and minced
• 3 tablespoons vegetable oil
• 1 teaspoon whole cumin seeds
• 7-8 whole cloves
• 3 black cardamom pods, cracked
• 3 cinnamon sticks
• 6-8 green cardamom pods, cracked
• 2-3 dried Kashmiri chiles, cracked (optional)
• 2 teaspoons dried turmeric
• 2 teaspoons ground coriander
• 1 14.5 ounce can diced tomatoes
• 5-6 tablespoons plain coconut yogurt, plus more for serving
• 2 teaspoons fine sea salt, more as needed to taste
• 1 teaspoon freshly ground black pepper
• Fresh cilantro for garnish